Mackerel ‘rillettes’
Mackerel ‘rillettes’
Mackerel ‘rillettes’
We’re celebrating the humble mackerel in this delicate rillettes recipe we created with @fishisthedish. They’re encouraging us to buy, cook and eat more of the great seafood caught locally in the UK with the #SeaForYourself campaign.
1 medium carrot
1 red onion
1/2 small cauliflower
1 tbsp mustard seeds
3/4 tsp togarashi seasoning
150 ml white wine vinegar
100 g caster sugar
250 g unsalted butter
1 clove garlic
8 sprigs dill
2 tbsp white miso paste
5 mackerel fillets
1 tbsp horseradish sauce
2 tbsp crème fraîche
1 courgette
1 lemon
4 slices white bread
1/2 tsp togarashi seasoning
  1. Cut the cauliflower into very small florets. Peel and finely cut the carrot into 1⁄2cm discs and the onion into 1⁄2cm slices. Throw them into a mixing bowl with the mustard seeds and togarashi seasoning. Pour in the vinegar then scatter in the sugar. Season with a pinch of salt and place the bowl into the microwave and cook on full power (800W) for 2-3 minutes, until the mix is hot but the veg is still crunchy. Leave to cool until needed, stirring occasionally to coat all of the veg in the pickling liquid.
  2. Put a deep frying pan over a very low heat. Peel and crush the garlic and throw the clove in whole. Let the butter melt then add 5 sprigs of dill and 1⁄2 of the miso paste. Leave it over the heat to infuse for 5 minutes then lower in the mackerel fillets. Season with a small pinch of salt and cook for 20 minutes, until the mackerel is opaque and flakes easily.
  3. Carefully lift the fillets onto a plate and use a spoon to scrape away the skin. Flake the flesh and strain the butter into a jar or bowl.
  4. Scoop the horseradish sauce, remaining miso paste and the crème fraîche into a mixing bowl. Coarsely grate in the courgette. Finely grate in the zest of the lemon then season with salt, pepper and a small squeeze of the lemon juice.
  5. Finely chop 2 sprigs of dill, add it to the bowl and stir well. Add the flaked fish to the bowl along with 4 tbsp of the warm butter and gently fold it in. Chill in the fridge while you finish the dish.
  6. Put a griddle pan over a high heat. Preheat for 1-2 minutes, until just beginning to smoke. Add 2 slices of bread and leave for 1-2 minutes to char. Flip and repeat, then do the same with the remaining 2 slices.
  7. Place a slice of bread on each plate and brush the warm butter over it.
  8. Place a scoop of the mackerel mix onto each slice, then place some of the pickled veg next to it. Drizzle a little of the pickling liquid over the veg and a little more butter over the ‘rillettes’. Garnish with fronds from the remaining sprig of dill, scatter over a pinch more togarashi seasoning and serve. Serves 4