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MACKEREL is available for most of the year but this distinctive silver-blue fish really peaks from March to early summer. Rich in nutrients and Omega-3 fatty acids, this round, oily fish has a rich, distinctive flavour. When buying mackerel, choose small fish and look out for clear eyes, shiny skin and bright red open gills. Coming in to summer, consider stuffing whole fresh mackerel with bundles of herbs and barbecuing it. With crispy brown skin, it makes a wonderful, inexpensive treat.
Antony Worrall Thompson's dijon mackerel with Scandinavian potato salad Serves 4 One of the simplest yet tastiest ways to prepare mackerel. Ask the fishmonger to clean and fillet it for you.
Four mackerel, about 250g filleted weight Four tsp Dijon mustard For the salad:
400g new potatoes Two dill pickles cucumbers, chopped One tbsp freshly chopped dill One tbsp freshly chopped chives One tbsp freshly chopped parsley One tbsp lemon juice Two tbsp reduced-fat fromage frais Freshly ground black pepper For the salad, steam the potatoes until tender, about 20 minutes. Roughly chop, mix with the remaining ingredients and season with pepper to taste.
Preheat the grill to high.
Wash the mackerel and pat dry on kitchen paper, ensuring that all the black skin from the gut has been removed. Lay the fillets skin-side down and spread the fish with mustard.
Grill the mackerel for about five minutes until the flesh is no longer translucent. Serve at once with the potato salad and some green beans.
Recipe from Antony Worrall Thompson's 'GL Diet Made Simple', 16.99, published by Kyle Cathie
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YOU ARE HERE: 19 March 2007 / tribune.ie / 2006 / 03 / 19
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