Beer poached mackerel fillet

Serving size: 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


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.



Never miss a copy!

Big savings when you take out a subscription.

BEST DINING PUB OF THE YEAR - VOTING FOR YOUR FAVOURITE! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations. Closing date for nominations 26th August 2022. ... See MoreSee Less

21 hours ago  ·