Beer poached mackerel fillet
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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