Saturday 24th June 2017
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Serves 4
Preparation time: 10 mins
Cooking Time: 30 mins

Ingredients
4 large fillets of mackerel
2 tablespoon of olive oil
2 pints of beer
1 head of Savoy cabbage finely sliced
2 large shallots finely chopped
1 bunch of fresh thyme
100gms of butter
1/2 teaspoon of smoked paprika
Salt and pepper to taste.

Ingredients for the rice:
100g long grain rice
75g sundried tomato in olive oil
1 tablespoon of ground almond
1 teaspoon of chopped fresh flat leaf parsley

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Recipe by Ivano De Serio, Head Chef of The Old Bakery

Beer poached mackerel fillet with smoked paprika Savoy cabbage and sundried tomato steamed rice

Method:
Place the rice in salted water and gently boil for 10 minutes. Drain the excess water and set aside.

Put the sundried tomato with its oil, almond and parsley in a blender and blend to puree-like consistency.

Add to the rice and mix well.

Clean and fillet the fish, and bring the beer to boil with the fresh thyme.

In a separate pan melt the butter, add the chopped shallots and cook for 2 minutes. When ready add the finely sliced and washed cabbage and cook for 8-10 minutes. Season with salt and pepper and smoked paprika. Set aside.

Poach the fish fillets in the boiling beer for 2-3 minutes depending on size. Drain and warm a non-stick pan, and cook the mackerels with a little olive oil, skin side first, for 1 minute.

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