This recipe takes some mackerel fillets and pairs them up with fresh mussels in a curry sauce. Mackerel is a very tasty fish, notable for its distinctive striped iridescent colours and v shaped tail. It is an oily fish which makes it a good source of healthy omega-3 fatty acids.
Preperation time will be about 25-30 minutes. Allow 25 minutes for cooking time. The ingredients below will serves 4.
Ingredients For Grilled Mackerel
4 mackerel fillets from Walter Purkis And Sons
2 kg of mussels from Walter Purkis And Sons
2 carrots peeled
1/2 celeriac peeled
2 large potatoes peeled
400ml white wine
2 shallots finely sliced
200ml double cream
1 tbsp mild curry powder
Oil for deep frying
Cooking Method For Grilled Mackerel
First heat up a large saucepan ready to cook your fresh mussels. When the pan is very hot add in the shellfish the sliced shallots and white wine. Cover with a lid that fits well and cook for about 3 minutes or until the mussels start to open. Remove the pan from the heat and strain the cooking juices into another sauce pan. (Click here if you would like more information on preparing fresh musssels >>)
Let the mussels cool and then take all the meat out of the shells and reserve. Finely dice the carrot, celeriac and potato and place in mussel cooking juice. Return to heat and boil for 10 minutes until the vegetables are al dente. By this time the juices will have reduced by half. Now add the cream and curry powder and bring to the boil then put aside but keep warm.
Peel the parsnip into long strips and place the strips a few at a time into a deep fat fryer until golden and crispy. Remove onto kitchen paper and sprinkle with a little salt and ground cumin, place to one side.
Brush the mackerel fillets with a little rapeseed oil and season with sea salt and freshly ground white pepper. Place on a tray skin side up and cook under a hot grill for 3-4 minutes until the skin is crispy.
Remove from the grill and rest for a couple of minutes and the residual heat will cook the fillets through. Finish with a squeeze of fresh lime.
To finish the dish add the mussel meat back to the creamed curry broth and heat through finish the sauce with some chopped fresh coriander.
To serve spoon some of the curry mussel sauce onto the plate next place on the cooked fillet, decorate with some of the parsnip strips. Serve right away.
This recipe and photo is from FishIsTheDish give them a visit for some more fishy recipes