Mackerel with braised pickled fennel

 In Fish, Fish & Seafood, Fruit, Vegetables & Cereals, Ingredients, Quick Dishes, Recipes, Spring, Vegetables

A staple in the fishmongers in spring, mackerel is such great value, and the pickled fennel cuts through the oiliness with acidity. You can literally make this meal in ten minutes and serve simply with fresh bread.

Mackerel with braised pickled fennel

4 mackerel fillets
1 medium fennel bulb thinly sliced
1 sprig rosemary
1 sprig thyme
1 bay leaf
¼ tsp ajwain seeds
½ tsp coriander seeds
½ tsp black peppercorns
½ tsp sea salt
4 tbsp cider vinegar
2 tbsp white wine vinegar
Olive oil

  • In a saucepan wide enough to accommodate around 3-4 slices deep, arrange the fennel slices. Add the herbs, spices, and salt, and pour over the vinegar.
  • Top up the liquid with enough water to just over half cover the fennel. Bring to a simmer then cook over the lowest heat for 5-7 minutes until the fennel is tender but still has a bit
  • Slightly salt the mackerel and oil the skin side with a little olive oil. In a hot frying pan add the fish skin side down, reduce the heat to medium, and cook for 2 minutes. Turn over and cook for a further 1-2 minutes, untilcooked through but not dry.
  • Serve the mackerel with the drained fennel and a glass of very dry white wine.

Mackerel with pickled fennel

Recommended Posts

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.