This is a delicious warm salad. Mackerel is packed with a lot of goodness including omega 3 oil, incredibly good for you, seasonal and cheap. Pair this fish with cider and you’ve got yourself  a tasty starter or a light lunch.

You need:

1 Mackerel Fillet

1 Bottle of medium cider

1 bay leaf

5 peppercorns

Half an onion, roughly chopped

Half a cucumber, finely sliced

A few radishes, sliced

Half a kohlrabi, cut into matchsticks

2 tablespoons of white wine vinegar

1 tablespoon of olive oil

Large pinch of salt

Mixed green salad

40ml chicken stock (or vegetable)

pinch of curry powder

2 leaves of gelatine

Poach 1 mackerel fillet in cider (the fish must be covered in liquid) with the bay leaf and peppercorns

Bring the cider slowly to boil and then simmer gently until cooked through (about 10 minutes).

To tell whether your fish is cooked, the flakes of the fish should be separated and well defined

Marinate the cucumber, kohlrabi and radishes in the olive oil, vinegar and salt

Combine 60ml of the poaching cider with the water and bring to a simmer

Soak the gelatine in cold water for 5 minutes, squeeze out any excess liquid and pop into the cider and water, pour into a small tray and set for at least an hour before cubing

Plate up the green salad, pickled vegetables, fish and cider jelly


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