Smoked mackerel with blood orange and fennel recipe
A wholesome, colourful salad of smoked mackerel, fennel, chicory and blood orange, drizzled in a pomegranate vinaigrette.
Ingredients
- 4 fillets of mackerel
- 2 blood oranges
- 1 fennel bulb
- 1 pomegranate
- 2 red chicory
- 1 lemon
- 50 ml olive oil
- 4 fillets of mackerel
- 2 blood oranges
- 1 fennel bulb
- 1 pomegranate
- 2 red chicory
- 1 lemon
- 1.8 fl oz olive oil
- 4 fillets of mackerel
- 2 blood oranges
- 1 fennel bulb
- 1 pomegranate
- 2 red chicory
- 1 lemon
- 0.2 cup olive oil
- 6 pomegranates
- 1 lemon
- 50 ml olive oil
- 6 pomegranates
- 1 lemon
- 1.8 fl oz olive oil
- 6 pomegranates
- 1 lemon
- 0.2 cup olive oil
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Place some oak chips or tea leaves in the bottom of a steamer and place on the heat. Wait until it is smoking and then place the mackerel fillets on an oiled tray in the steamer. Cover and take off the heat. Leave for 3-4 minutes.
- To make the salad, segment the oranges into a bowl, finely slice the fennel and chicory and add to the oranges. Halve the pomegranate and gently tap the pomegranate with a rolling pin over the bowl. Add lemon juice, olive oil and season to taste.
- To make the vinaigrette, put the pomegranate seeds in a blender and pulse, strain into a saucepan and reduce for 5min until syrupy, add lemon juice and a drizzle of olive oil.
- To serve, lightly pan fry the smoked mackerel fillets skin side up for 1 minute. Serve on top of the salad with a drizzle of the vinaigrette.
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