Smoked Dulse Mackerel
These smoky mackerel fillets are a tried and tested combination of nutritious delights.
TIME 20 MINS PREP, 10 MINS COOKING
Whilst we all love Shony and salmon, this recipe by Mara's SeaEO Fiona is a great way to enjoy something a bit different with a more powerful flavour.
So find yourself some fresh mackerel at your local Welch's fishmonger. Grab some (seasonal) asparagus.* And don't be afraid to be heavy handed with the Great Taste Award-winning Applewood Smoked Dulse.
*Tenderstem broccoli, sugar snap peas and mangetout are all great substitutes.
- 1 tsbp Applewood Smoked Dulse
- 4 fresh mackerel fillets
- 15-20 asparagus spears (or substitute for tenderstem broccoli)
- 100ml rice wine vinegar
- 1 tsp sugar
- 1 tbsp butter
- 1/2 tsp rock salt
- Splash soy sauce (or tamari)
1. Soak fresh mackerel fillets in vinegar with sugar and salt for 20 mins.
2. Melt butter in hot frying pan and fry the mackerel skin down.
3. After a few minutes, toss in asparagus and Applewood Smoked Dulse.
4. Take off the heat whilst the fish is soft but not firm. Season with a splash of soy sauce and rest for a few minutes. Serve with rice, salad or eggs.