Ginger-cured mackerel, beetroot chutney

Ginger-cured mackerel, beetroot chutney

By
From
Everyday Seafood
Serves
4

This dish has a real kick to it from the ginger and basil, but the mackerel is well up to handling those bold flavours. It would be perfect for a light lunch, or you could easily scale it up for a dinner party. If you have any chutney left over, keep it in the fridge to serve with cheese, cold meats etc. Salmon is a great alternative to the mackerel; just give it an extra 3 hours’ curing.

Ingredients

Quantity Ingredient
4 large mackerel, heads removed, gutted, filleted and pin-boned

For the cure

Quantity Ingredient
200g sea salt
150g caster sugar
2 teaspoons black peppercorns
2 teaspoons coriander seeds
100g fresh ginger, peeled and grated

For the beetroot chutney

Quantity Ingredient
100ml olive oil
1 red onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
50g fresh ginger, grated
600g fresh beetroot, peeled and grated
300g brown sugar
600ml cider vinegar
2 bay leaves
4 granny smith apples, peeled, cored and grated
sea salt
freshly ground black pepper

For the basil and ginger crème fraîche

Quantity Ingredient
75g fresh ginger, peeled and grated
20 large basil leaves
200ml full-fat creme fraiche

To finish

Quantity Ingredient
cold-pressed rapeseed oil

Method

  1. For the cure, put the salt, sugar, peppercorns and coriander seeds into a food processor and blitz for 3 minutes. Add the grated ginger and blitz for another 2 minutes.
  2. Lay the mackerel fillets on a large tray and sprinkle evenly with the cure mixture. Turn the fillets over in the cure a few times to ensure they are coated all over. Wrap the whole tray in cling film and place in the fridge to cure for 1 hour.
  3. Meanwhile, make the chutney. Heat the olive oil in a large pan over a medium heat. When it is hot, add the onion, garlic and ginger. Sweat for 1 minute, then add the beetroot and sweat for a further 2 minutes. Now add the brown sugar and cider vinegar and bring the mixture to a simmer. Add the bay leaves and let simmer until the liquid becomes syrupy. Add the grated apples and cook for 10 minutes, stirring occasionally. Transfer to a bowl, season with salt and pepper to taste and leave to cool.
  4. For the crème fraîche, put the grated ginger and basil leaves into a blender with the crème fraîche. Blitz for 2 minutes until smooth. Season with salt and whiz for another 30 seconds. Transfer to a bowl, cover and refrigerate until ready to serve.
  5. When the fish curing time is up, unwrap the fish and wash off the cure with cold water, then pat dry with kitchen paper.
  6. Slice the fish as thinly as possible and arrange it on 4 plates. Spoon the beetroot chutney into the centre and finish with a drizzle of rapeseed oil. Serve the basil and ginger crème fraîche on the side.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again