Mackerel with broad beans and artichokes

Mackerel with broad beans and artichokes

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Mackerel is such a versatile fish, but it is rarely treated in an interesting way, which is a great shame. With this recipe, you can pack the mackerel immersed in the spiced oil in kilner jars and keep it in the fridge for a week or so to have as a quick, tasty snack. Here I’m serving it as a summery salad with artichokes. This is the kind of salad that you might have in the south of France but it uses British ingredients – our artichokes are from Somerset.

Ingredients

Quantity Ingredient
6 medium mackerel, filleted
100ml cold-pressed rapeseed oil
2 large shallots, peeled and finely chopped
6 garlic cloves, peeled and sliced
1 small, medium-strength chilli, stalk removed and finely chopped
12 black peppercorns, lightly crushed
1 teaspoon fennel seeds, crushed
1/2 teaspoon ground cumin
1 tablespoon cider vinegar
1/2 lemon, juiced
cornish sea salt

For the artichokes and beans

Quantity Ingredient
2 large globe artichokes
1/2 lemon, juiced
200g broad beans, podded, (podded weight)

To serve

Quantity Ingredient
1 tablespoon parsley, roughly chopped

Method

  1. Have the mackerel fillets ready. Heat 2 tablespoons rapeseed oil in a saucepan and add the shallots and garlic with the chilli, crushed pepper and spices. Cook gently for 2–3 minutes until soft, without colouring.
  2. Add the cider vinegar, lemon juice and remaining oil. Bring to a gentle simmer, season well with salt and drop in the mackerel fillets. Bring back to a simmer, take off the heat, cover and leave to cool.
  3. Meanwhile, prepare the artichokes one at a time. Have ready a bowl of cold water with the lemon juice added. Cut off the stem from the artichoke and carefully cut away the leaves with a serrated knife until the meaty heart is exposed; try to keep the circular shape. Using a spoon, scoop out the hairy choke, leaving the heart. Immerse the artichoke in the lemon water to prevent discoloration.
  4. Put the artichoke hearts in a non-reactive saucepan with the lemon water, add a good pinch of salt and bring to the boil. Lower the heat and simmer for about 12–15 minutes until the artichokes are tender, then leave to cool in the liquid.
  5. Bring a pan of salted water to the boil. Add the broad beans and cook for 3–4 minutes until tender, then drain and run briefly under the cold tap. Remove the tough skins from larger beans; leave smaller ones as they are.
  6. When ready to serve, cut each artichoke heart into 8 wedges. Remove the mackerel from the oil with a slotted spoon and break the fillets into 4 or 5 pieces. Mix the broad beans and artichokes with a few spoonfuls of the mackerel liquor and season. Divide among plates and arrange the mackerel on top. Spoon over some more dressing and scatter over the chopped parsley.
Tags:
Hix Oyster & Chop House
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