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On 23/12/03 14:39 +0000, 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. I did a very nice haddock fillet with a tomatoey sauce last night. Just pan-fried the haddock for about 5 minutes turning twice (it said 10 mins on the packet, but the fish was fresh, I quite like it slightly raw in the middle, and $supermarket are just covering their arses on "I ate this half-raw and got tuberculosis" suits.) Meanwhile, I had roughly chopped 2 tomatoes and bunged them in a saucepan with plenty of chilli oil. Left them to fry for about 3 minutes, then chucked in a couple of teaspoons of mustard and about 1/3 glass of red wine. Stirred it all up and then let it simmer for about 10 minutes on a fairly high heat to reduce nicely, stirring regularly. It comes out a slightly odd colour (the fault of the wine + mustard) but was very nice indeed - just slightly spicy, and with the edge taken off the tomato flavour by the wine.) I served it with roast garlic/rosemary potatoes (par-boil for 5 mins, chuck in a dish with garlic oil and/or whole cloves of garlic, sprinkle on rosemary, chuck in the oven for 15-20 mins on about 180 degrees c). Yum. Not sure if this would work with Mackerel, but I think it has a strong enough flavour to go nicely with the sauce.
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