Cooked by Angela - serves four
We are lucky that Marsala Rama HQ is only 20 minutes from the sea - so if we fancy fish, we are can get caught-that-day produce that is simply wonderful.
This dish takes the already rather special mackerel to another level - a cure that cooks the flesh, a blow torch to crisp up the skin.
If you don't have a blow torch, then make cuts along the side of each fillet and grill - just as special.
4 large fresh mackerel - filleted and pin boned by your fishmonger
100g Maldon Sea Salt
10g Coriander Seeds
Zest of a Lime
Toast the coriander seeds in a dry pan until their aroma fills the kitchen - then grind in a pestle and mortar (or spice grinder). If you have neither, place in a sandwich bag, get a rolling pin and bash the hell out of them - just as effective, better for stress.
To the bashed seeds, add the lime zest, salt and sugar and mix well. Lay out onto a plastic tray as evenly as possible and then lay down the mackerel fillets on top - skin side up (try not to get any of the cure mix onto the skin). Cover with cling and pop in the fridge, for at least two hours if not more.
To serve the mackerel, take off from the cure mix, pat dry the skin with kitchen roll and place onto a metal baking sheet. Fire up you blow torch (DIY ones are MUCH better) and scorch the skin evenly.
100ml Rice Vinegar
1 tsp Salt
1 tsp Grated Ginger
Mix it all up well and set aside to dress the cucumber.
Bunch of Mint
Wasabi Paste (we recommend Dorset Wasabi Company - no affiliation!)
Bunch of Landcress (or Watercress)
Pickled Sushi Ginger (or make your own - radishes, rhubarb or ginger would be fantastic)
Make ribbons from the Cucumber - take a vegetable peeler and run it down the length of the cucumber - when you reach the seeds - stop! Take out any purely green ribbons and keep the rest.
Add the dressing to the cucumber ribbons and mix. Add a few leaves of mint (tear them a bit) and pick of the leaves from the land (or water) cress.
Add four strips of cucumber to the centre of the plate to create a square.
Pile the mackerel fillets on top of the square of cucumber, as you wish.
Roll the remaining cucumber strips circles and place on the plate - be as arty as you wish!
Dot the plate with your choice of pickles, leaves from the landcress and dots of wasabi.
Cured and Torched Mackerel Cucumber and Dorset Wasabi...
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What do you think of this Cured and Torched Mackerel with Cucumber and Wasabi Recipe from Marsala Rama? Let us know what you think!
Angela's Cured and Torched Mackerel Recipe
Refreshing, super tasty and packs a punch.