James Martin's mackerel recipe
The richness of the mackerel is complimented beautifully by the pomegranate glaze.
Ingredients
- 2 Mackerel gutted and washed
- 16 Radishes
- 1 tbsp Clear honey
- 1 pinch Toasted cumin seeds
- 8 Baby white onions peeled
- 0.5 Small bunch of coriander
- 1 Small bunch of chives
- 20 g Butter
- 1 Lemon sliced
- 1 tbsp Olive oil
- 250 ml Pomegranate juice
- 50 g Mixed pea shoots and baby watercress leaves
- 2 Mackerel gutted and washed
- 16 Radishes
- 1 tbsp Clear honey
- 1 pinch Toasted cumin seeds
- 8 Baby white onions peeled
- 0.5 Small bunch of coriander
- 1 Small bunch of chives
- 0.7 oz Butter
- 1 Lemon sliced
- 1 tbsp Olive oil
- 8.8 fl oz Pomegranate juice
- 1.8 oz Mixed pea shoots and baby watercress leaves
- 2 Mackerel gutted and washed
- 16 Radishes
- 1 tbsp Clear honey
- 1 pinch Toasted cumin seeds
- 8 Baby white onions peeled
- 0.5 Small bunch of coriander
- 1 Small bunch of chives
- 0.7 oz Butter
- 1 Lemon sliced
- 1 tbsp Olive oil
- 1.1 cups Pomegranate juice
- 1.8 oz Mixed pea shoots and baby watercress leaves
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Pre heat oven to about 180°C
- In a non-stick pan place the cumin seeds and toast in the dry pan. Then add the shallot, pomegranate juice and radishes and cook for about 2-3 minutes.
- Turn up the heat and add the honey and butter and cook for a further 5-6 minutes. The colour of the radishes will gradually start to run and form a glaze. When nearly all the liquor has evaporated, remove from the pan from the heat, stir in the chopped herbs and season.
- For the mackerel: Using a sharp knife fillet the fish and using some tweezers remove the pin bones. Heat a pan on the stove and season the fish and pan fry skin side down in a little butter and olive oil and cook on the skin side for 2 minutes before turning over and remove from the heat.
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Recipe courtesy of POM Pomegranate juice