Tried a Mackerel ceviche this time.
It made Rachel cry, but that might have been more to do with the recent phone call from her ex
than tears of joy at the happy memories it evoked.
starter raw fish
First debone and peel off the papery layer coating the skin
(even if you're going to shred the mackerel - it's hard to find the bones afterwards).
You can slice the mackerel fillets into 1cm cubes and soak in lime juice for an hour or so.
Alternatively shred the fish off its skin with a fork and cover in lime juice.
When you are ready to eat you can squeeze this mixture by working it in a fine sieve with a spoon
until it's dry.
Still, the fried mackerel and salad worked pretty well.
Basil & lemon chickpeas with mackerel
starter main fish
3 tbsp olive oil, plus extra for drizzling
1 bunch spring onion, sliced
couple large garlic clove, crushed
zest 1 lemon and squeeze of juice
2 x 400g can chickpeas, drained and rinsed
150ml vegetable stock
85g SunBlush tomatoes, halved
½ fennel bulb, shaved
Grilled red pepper, peeled, sliced
4 mackerel fillets, skin on
1 large bunch basil
Heat 2 tbsp oil in a large, shallow pan.
Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green.
Add the chickpeas, then stir until well coated in the onion mixture.
Lightly crush with a potato masher, then add the stock and tomatoes.
Simmer for 3-4 mins or until the liquid is absorbed, stir in the fennel and red pepper,
then set aside to cool slightly.
Meanwhile, dry-fry some ground pepper, then heat the remaining oil in a large, non-stick frying pan over a medium heat.
Fry the mackerel fillets for 3 mins each side, starting on the skin side.
You'll probably need to cook these in two batches.
Add the basil, rocket
and a squeeze of lemon juice to the chickpeas, then season to taste.
To serve, spoon the warm chickpeas spoon onto serving plates,
drizzle with a little extra olive oil and top with the mackerel fillets.
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