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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. 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. In other news: don't try to make gravadlax with it. I tried once, and it was repulsive to the point of inedibility. -- Tom Sulston +44 77 99 89 80 44 http://www.sulston.net [1] I think that this literally means "Fried Salty Mackerel", BICBW.
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