Mackerel fillets with horseradish cream
FRESHNESS IS THE KEY: Macherel fillets
RECIPES don’t come much simpler than this, the success or failure of this dish lies in the freshness of the fish so buy the best quality that you can find.
The butter used to fry the mackerel needs to be clarified, this removes any impurities; the main reasons for using clarified butter are two-fold.
The first reason is flavour, clarified butter produces an intense richness particularly suited to fish and seafood dishes.
The second reason is temperature, you can sauté food at a much higher temperature than is possible with whole butter.
Begin with the unsalted variety as it is less likely to burn, then heat the fat very slowly in a small, deep pan until the solids separate.
Allow to settle for at least 15 minutes so that the solids stay at the bottom, then you can carefully pour off the clarified butter.
At The Angel we like to look after our customers and among our regular events we often host fishing trips, usually sailing out of Rhos-on-Sea in north Wales.
Lasting between five and seven hours, prices include all transport, charter fee, use of tackle and bait.
The next scheduled event is on Sunday leaving The Angel at 7.45am. Why not enquire (email: theangelmanchester@google mail.com) about joining us on a future trip? I will be happy to prepare all your catch ready for you to cook or freeze.
Macherel fillets with horseradish cream
Serves 4
Mackerel
Ingredients
Four fillets of mackerel
Flour
Clarified butter for frying
Method
Roll mackerel in flour. Pan fry in clarified butter for one-and-a-half minutes each side, until golden brown.
Horseradish Cream
Ingredients
1 tsp freshly grated horseradish
3 tsp malt vinegar
Pinch salt and pepper
250 ml double cream
Juice half a lemon
Method
Mix lemon juice, salt and pepper, horseradish and vinegar. Add cream, which will cause mixture to thicken – mix well.
Published: Wed, 29 October, 2008
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