Mackerel recipes jamie oliver

Nutrition per serving. Once the griddle is screaming hot, add the mackerel skin-side down (you may need to do this in batches). Use a fish slice to press the fish onto the pan. Sprinkle with a pinch of salt and pepper and finely grate over the zest of a lemon.

Reduce to a medium-high heat and cook for about minutes in total. After minutes, add the rosemary and mackerel and cook for a further minutes, or until nice and golden, tossing occasionally. Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.

Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan. How to cook smoked mackerel? Is mackerel sauce good for You? How do you make rice with mackerel?

Put mug of quinoa and mugs of boiling water into the medium pan with a pinch of sea salt and the lemon half, then pop the lid on and stir every now and again. On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone.

Rub all over with salt, black pepper and the. Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go.

Add the cream cheese, the zest and most of the juice of lemon and a few leaves of parsley. Whiz for seconds or so, or until you get a nice creamy pâté.

Rub your mackerel fillets with a little extra virgin olive oil, then season with salt and pepper. Griddle them, skin side down, for minutes until the skin is golden and crispy.

Turn them over and cook for another minutes. Try mackerel for breakfast in baked eggs or in fishcakes for dinner. Showing 1-of recipes. Recipes Magazine subscription – issues for £5.

Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter min. A firm-fleshe oil-rich fish with a torpedo-like shape and iridescent silver and blue striped skin. Mackerel is a delicious nutritious fish, with intense creamy meat packed with omega-fatty acids.

Jamie Oliver Photography David Loftus Mackerel is part of the same family as tuna. Cut the fillets from either side of the mackerel, bait-cutter style. Season them with a little salt and pepper. Put a large frying pan over a medium heat and add a thin film of olive oil.

When the oil is fairly hot, scatter in the garlic and bay leaves, then lay the mackerel fillets over them, skin side down. Bring a pan of water to the boil. Add the potatoes and cook for 8-minutes until just tender. Drain and return to the pan to keep warm.

Put smoked mackerel at the heart of this wholesome sala packed with crunchy apple and vibrant beetroot. This recipe is full of flavour and ready in just minutes – an easy midweek meal for the family. Check out more of our salad recipes here. Score each side of the mackerel about times, not quite through to the bone.

Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-mins before serving.

Pimp up your next picnic with James Mackenzie’s mackerel Scotch egg recipe, or for an elegant starter Kevin Mangeolles’ mackerel with compressed watermelon and horseradish is bound to impress. Mackerel is an oily fish notable for its beautiful silver skin and rich, dark flesh that is best cooked very simply.

Pan-frie barbecued or grille mackerel fillets need very little doing to them to make a delicious starter or summer lunch.