MM. RICHARDSON

Mackeral Recipes

Mackerel with Orange and Coriander

4 x 125g (4oz) Mackerel or herring fillets Oil4.gif (23052 bytes)
1 x 15ml spoon (1 tablespoon) Cajun seasoning
  Salt and black pepper
1 x 298g (11oz) Can mandarin oranges in natural juice
Coriander leaves, to garnish

Preheat oven to 190ºC/375ºF, Gas Mark 5

1

Place the fillets in a dish and season.

2

Pour the mandarin oranges and juice over the fish. Sprinkle the top with coriander leaves.

3 Cover and bake for 25 minutes. Serve with baked potatoes and mange tout.
Serves 4

Thousand Island Mackerel Salad

340g (12oz) ‘Ready to eat’ smoked mackerel fillets, fresh or defrosted, skinned and cubed oil07.gif (26898 bytes)
285g (10oz)

1 x 300g

Small new potatoes, scrubbed, quartered, cooked and cooled
OR
Can of potatoes, drained and cubed
2 Sticks celery, finely sliced
150ml (¼ pint) Reduced calorie Thousand Island dressing
Fresh chopped chives, to garnish

1

In a large bowl combine the potatoes, celery, mackerel and dressing together.

2

Transfer to a serving dish and garnish with fresh chopped chives.

3

Serve chilled as a main dish or side salad.

Serves 4


  Mackerel with Apricots

If you are unable to get fresh apricots, replace them with a 227 g (8 oz) can of apricots in natural juice, drained and finely chopped.

Mackerel fillets - 455 g (1 lb)
Fresh apricots - 115 g (4 oz)
Lemon juice - 2 tbsp
Fresh dill - 2 tbsp, chopped
Honey - 1 tbsp, or apricot jam

METHOD

  1. If fresh apricots are used, cut in half, remove stone, roughly chop and cook in 2-3 tablespoons of water for 2-3 minutes or until slightly soft.
  2. Sprinkle the lemon juice over the mackerel fillets and cook for about 5 minutes under a hot grill or barbecue. (If barbecuing, lay fillets on foil to protect against fierce heat).
  3. Brush with the honey or apricot jam. Mix the dill into the chopped apricots and spoon over the mackerel fillets.
  4. Cook for a further 3-4 minutes. Serve immediately with new potatoes and mixed salad.


  Mackerel and Sweetcorn Flan

Serves 6

Butter - 75 g (3 oz)
Wholemeal flour - 175 g (6 oz)
Milk - 200 ml (7 fl oz)
Eggs - 2
Cottage cheese - 100 g (3½ oz)
Smoked mackerel fillets - 175 g (6 oz), skinned and flaked
Sweetcorn - 100 g (3½ oz)
Fresh parsley - 2 tbsp, chopped

METHOD

1.      Rub butter into flour until mixture resembles fine breadcrumbs.  Mix to a dough with 3 tablespoons of milk.  Roll out on a floured surface and use to line a 23cm (9 inch) flan tin.  Bake blind at 190 ºC / 375 ºF / Gas 5 for 10 minutes.

2.      Beat together the eggs, cottage cheese and remaining milk.  Place mackerel and sweetcorn in the flan case, pour over the egg mixture.  Sprinkle with parsley.  Bake for 35 minutes, until set.  Serve hot or cold with salad.



Marinated Mackerel

I lived in Cornwall, between the ages of 10 to 14, and I remember the fishermen selling fresh mackerel at the harbour. Mackerel is a value-for-money fish in the shops, they are very filling so you only need small ones for this starter. Herrings can also be prepared in this way.

Mackerel - 4 small, approximately 225g (8 oz) each, cleaned
Bay leaves - 4
Demerara sugar - 2 tbsp
Black peppercorns - 6
Cider vinegar - 150 ml (¼ pint)
Cold black tea - 150 ml (¼ pint)
Brown bread - 4 slices, buttered and cut into triangles

METHOD

  1. Pre-heat oven to 180 °C / 350 °F / Gas 4.
  2. Place the mackerel in a shallow oven-proof dish. Place a bay leaf inside each fish. Sprinkle the sugar over them and add the peppercorns. Add a little salt if you wish.
  3. Mix the vinegar and the tea together. Pour over the mackerel. Cover the dish and bake for 45 minutes until cooked.
  4. Chill well before serving the fish with a little of the marinade and the bread.