Recipe – Polenta crusted mackerel with chilli cucumber salsa

Polenta crusted mackerel with chilli cucumber salsa

Polenta crusted mackerel with chilli cucumber salsa

Rubbish picture of the mackerel I know – I was hungry and just wanted to eat it, what can I say?!? I’d only ever had peppered smoked mackerel before this but loved it, it’s such a different flavour, a lot less ‘fishy’ than I thought it would be.

I initially borrowed this recipe from Simon Rimmer of Something for the Weekend but it’s been altered a fair amount since then!

Polenta crusted mackerel with chilli cucumber salsa
Serves 6

2 tsp rock salt
1 red chilli, chopped
1 cucumber, peeled, cut in half lengthways, deseeded and finely diced
2 limes, juice and zest
100g / 3.5 oz polenta
2 eggs
6 mackerel fillets
3-4 tbsps vegetable oil
25ml white rum
Handful of coriander leaves

1. Cut each of the mackerel fillets in three, make small scores horizontally across the skin of each – three per piece. This prevents them curling up when frying. Season to taste.
2. Put the salt and chilli into a pestle and grind until as powder like as possible.
3. Put the diced cucumber into a bowl, add the lime juice, zest and 1 tsp of the chilli and salt mixture
4. Mix to combine and leave to marinate for 5 minutes.
Put the polenta on a plate and whisk the eggs, season generously and put into another flat dish.
5. Dip the mackerel pieces into the egg first and then into the polenta, ensure that they are all covered fully.
6. Heat a frying pan with the vegetable oil and when the oil thins add the mackerel. These take about 2 minutes on each side to cook but it depends on the size of fillet you get so be careful not to over cook. They’re cooked when the flesh is opaque.
7. Add the rum to the cucumber mixture and combine.
8. Make three piles of the cucumber mixture on each plate and place a mackerel piece on top of each pile.
9. Drizzle over the juices left from the cucumber and sprinkle the remaining chilli and salt mixture over. Top with a few coriander leaves each and you’re ready to serve!

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