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Pickled Mackerel with Bloody Mary Sauce, Nasturtiums & Toast
The pickled mackerel balances the flavour and picks up on the freshness of the Bloody Mary sauce.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
Ingredients
Mackerel
400 g mackerel, filleted and deboned
½ C (125 ml) fine salt
3 Tbsp (45 ml) sugar
½ C (125 ml) rice vinegar
3 Tbsp (45 ml) olive oil
Bloody Mary Sauce
2⁄5 C (100 ml) fresh tomato juice
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) olive oil
1 Tbsp (15 ml) good quality vodka
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) brown sugar
3 drops Tabasco sauce
salt to taste
6 slices ciabatta loaf, toasted
fresh nasturtium leaves to garnish
Method
Mackerel
Place the mackerel fillets in a dish and cover with the fine salt.
Leave to cure for 4 hours. After 4 hours, rinse off the salt and set the mackerel aside.
Dissolve the sugar in the vinegar and pour into a dish. Place the salted mackerel in the vinegar liquid for 4 hours to further cure. After 4 hours, remove the mackerel from the vinegar, cover with the olive oil and set aside until needed. Slice each side of the mackerel widthways into 3 pieces.
Heat a splash of oil in a non-stick frying pan until hot and seal off the mackerel skin side down – about 1-2 minutes.
Bloody Mary Sauce
Mix all of the ingredients together, taste and adjust the seasoning.
To Assemble
Divide the mackerel into serving bowls and the pour sauce over and around the pieces. Garnish with the leaves and toast and serve.
