大象传媒

Mackerel with Mussels and Chermoula

Quick preserved lemons

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6 lemons

1 dessertspoon fennel seeds

2 cloves garlic, peeled and cut into 6 slices each

1 red chilli, split

陆 teaspoon smoked paprika

50g seasalt

75g sugar

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Squeeze the juice from 2 of the lemons into a pan and add the sugar, fennel seeds, garlic, paprika and salt. Simmer for 2 minutes. Slice the lemons in half and then into slices and place in a jar.

Pour over the sugar mixture and leave for at least 6 hours before using. Store the fridge for up to a month - great with roast chicken , all fish, and pork.

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Chermoula

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200g cherry tomatoes, halved

2 cloves garlic, peeled and sliced

1 red chilli, split in half and deseeded

3 tablespoons olive or rapeseed oil

1 teaspoon salt

1 teaspoon ground coriander

1 teaspoon cumin seeds

陆 teaspoon smoked paprika

6 slices preserved lemon

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Place the tomatoes, garlic and chilli in a roasting tray and drizzle over the oil and salt. Bake at 200oc for about 15 minutes or until soft.

Place in a blender with the coriander, smoked paprika and cumin seeds.

Press in the juice of the preserved lemon slices and take off the yellow skin. Blend.

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4 large mackerel fillets, pinboned and trimmed ( fish monger will do this for you)

1 kg mussels, scrubbed under cold water and tap each one to ensure it stays shut

1 tablespoon rapeseed oil

Dash sherry or white wine

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Heat the sherry in a pan with a dash of water with a lid.

Add the mussels and place the lid on. Cook on a high heat for about 2 minutes - shake the pan a bit or until they open.

Remove from pan and remove meat from mussels.

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Dry the mackerel on kitchen paper.

Heat the oil in a large non stick pan and when smoking, season the mackerel and place in the pan, skin side down. Press down with a fish slice and cook for 1 minute.

Turn over and cook for 1 minute on the other side.

Place on a serving dish.

Add the mussels and chermoula to the pan with any cooking juices. Cook to warm through then spoon over the mackerel.

Garnish with mint and coriander and serve with couscous or bread.

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One Dish Smoked fish with onions.

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1 x 200g piece of smoked fish, cut into 2 lengthwise

1 small onion, peeled and finely sliced

25g butter

2 tablespoons cream

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Set oven to 200oc.

Take a sheet of parchment or greaseproof and place on top of tin foil about 10cm squared.

Lightly oil the middle of the paper and place the onions on top.

Place the fish on top and add the butter. Add black pepper.

Fold over the foil and scrunch round to secure.

Place in the oven for 10-15 minutes.

Remove from oven and remove fish onto a hot plate.

Place onion and juices in a pan and bring to the boil. Add the cream and boil to a coating consistency sauce.

Pour over the fish and serve.

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