James Martin's mackerel recipe

 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

  1. Pre heat oven to about 180°C
  2. 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.
  3. 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.
  4. 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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More recipes from James Martin

Recipe courtesy of POM Pomegranate juice

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