BBQ Mackerel With Quick Pickled Cucumbers And Charred Lemon Salad
Macrell barbeciw gyda chiwcymbrau wedi'u piclo'n gyflym a salad lemwn golosgedig
This recipe is for mackerel fillets but whole mackerel also barbecues well. The fish cooks beautifully on a barbecue, but if the weather isn’t looking kind then a griddle pan will do the job nicely. Either way, the flavours will be intensified by our Oak Smoked Water.
IMAGE + RECIPE: Elly Kemp
Ingredients
- For the fish 4 mackerel fillets, skin on, boned
- 2 tablespoons oak smoked water
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves,
- crushed Pure sea salt
- Cracked black pepper
- For the cucumber
- 1 medium cucumber, cut lengthways with water seeds removed, sliced into half moon shapes
- 1 banana shallot, very finely diced
- 1 tablespoon apple cider vinegar
- 1 lemon, juice and zest ½ teaspoon coriander seeds,
- crushed 1 teaspoon Pure Sea Salt
- 1 teaspoon caster sugar
- To serve Handful of soft herbs (dill, mint or parsley), chopped
- 2 large unwaxed lemons,
- halved Watercress, washed
- Ice
Method
- Serve the fish warm with the pickled cucumbers, charred lemons and Pembrokeshire earlies, boiled and lightly crushed with butter and sea salt.
- If you’re cooking directly on the barbecue make sure the grill is clean to stop it from sticking.
- Whisk together the olive oil, smoked water, garlic, salt and pepper. Add the mackerel fillets to the mixture and leave to marinate for a minimum or 10 minutes.
- While the fish quickly marinates, make the pickle. In a medium sized bowl mix all of the ingredients together with your hands to make sure the cucumber is completely coated in the liquid.
