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Tom Sulston wrote:
> On Dec 23, 2003, at 14:39, Nigel Rantor wrote:
>
>> Any unorthodox suggestions for cooking mackerel? I was going to go for
>> the rather obvious cook in tinfoil with herds and serve with boiled
>> tatties and fresh spinach because my brane is tired from doing
>> christmas shopping.
>
>
> By amazing coincidence, I bought a copy of Jane Grigson's Fish Book this
> lunchtime. She recommends filling the cavity with a gooseberry stuffing,
> breading and grilling / baking. Which sounds good to me - the fruit
> should balance out the oilyness of the fish.
Hmm, I have been toying with the idea of stuffing with plums and baking.
Gooseberry sounds good.
> I like to roast them whole with olive oil and garlic, with whole roast
> garlic cloves on the side. That's hardly unorthodox, mind.
>
> Of you could go for a bastard version of Saba shio yaki[1], where you
> salt it generously, and fry in a skillet, whole or filleted, whatever
> whacks your bonobo, really. Serve with white rice and a bowl of miso soup.
*drool* yeah, you gotta love yaki food. although no miso right now so
will skip this one. Pushed on to stack for later.
> In other news: don't try to make gravadlax with it. I tried once, and it
> was repulsive to the point of inedibility.
Hmm, what made you attempt this? I assume you used smoked mackerel? Are
we talking retchalicious or just very unpleasant?
N
There's stuff above here
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