Re: [london.food] Mackerel

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Simon Batistoni wrote:
> 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.)

I hear you, but you can understand their reasoning.

> 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.

Mmm...sounds good, what kind of mustard you using?

If not tonight then I'll be trying this.

   N

• Re: [london.food] Mackerel Simon Batistoni 14:52 on 23 Dec 2003
  I did a very nice haddock fillet with a tomatoey sauce last night.
  • Nigel Rantor 17:41 on 23 Dec 2003
    I hear you, but you can understand their reasoning.
• Marna Gilligan 15:00 on 23 Dec 2003
  Fillet the mackerel. Dip it in milk, and then roll in oatmeal with some
• Tom Sulston 15:45 on 23 Dec 2003
  By amazing coincidence, I bought a copy of Jane Grigson's Fish Book
  • Nigel Rantor 17:43 on 23 Dec 2003
    Hmm, I have been toying with the idea of stuffing with plums and baking.
• [london.food] [REVIEW] Amaryllis, Glasgow Tom Sulston 15:48 on 23 Dec 2003
  For those that don't do LJ:
• Re: [london.food] Mackerel Joel Bernstein 12:29 on 24 Dec 2003
  I've cooked mackerel in foil with pernod/ricard and fennel before. Throw

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