As I was driving home this evening I was contemplating what to serve with the star of today’s show, mackerel. Beetroot is always a good friend with this oily fish, as well as pickled cucumber. As I hadn’t planned for the pickle in advance, mine didn’t have enough time to work it’s magic, however I still wanted to go for it. You would normally give the pickling process several hours, or even a day.
Pickle
250ml apple cider vinegar
250ml water
150g sugar
1 tsp salt
4 juniper berries
2 bay leaves
fresh dill
1. Add all ingredients into a pan, and heat, stirring, until all sugar and salt have dissolved. Take off the heat.
2. Thinly slice the radishes, and cut cucumber into small cubes. Pour over the cooled liquid, and put in a fridge.
Beetroot
1 medium beetroot
This versatile vegetable can be cooked in many ways. Today I used boiling as the cooking method of my choice. Boil in water for about an hour, with the skin on. Once cooked, pour hot water away, and cover with cold water. Whilst in the water, you can rub the beetroot with your hands, and the skin will fall off very easily.
Wasabi potato mash
5 medium potatoes
wasabi powder
50g butter
milk
salt
1. Peel and half the potatoes.
2. Boil until soft.
3. Prepare the wasabi, by mixing the wasabi powder with a small amount of water.
4. Once the potatoes are cooked, drain and mash. Add butter, salt and milk, as well as the wasabi mixture.
Mackerel
4 mackerel fillets
salt
black pepper
I used frozen mackerel fillets today. Cook under high temperature grill, first flesh side up, seasoning with salt and black pepper. Cook for 10 minutes each side. Cook skin side up last, to end up with a nice crispy skin.
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