how to cook fresh mackerel?????

kittiwoz

Surely you need smoked mackerel for pate? I make it by mashing smoked mackerel with yoghurt and lots of black pepper.

summerday

Once when I was doing a storecupboard challenge I emptied a tin of mackerel into an ovenproof dish with a carton of passata, thinly sliced courgette and a sliced red and yellow pepper. Cooked in an ovenproof dish for a while. Served it with couscous I think. Thanks for jogging my memory I will have to make it again soon, it was an experimental dish that came out nice.

Iona_Penny

Well not specifically for mackerel, but today I made a smoked cod lasagne. One layer had sliced mushrooms, sl fried onions, sweetcorn and halved cherry tomatoes and the next the fish. Layered up with cheese sauce and topped with cheese that melted.
19 yr son said it looked great when it came out of the oven, served with garlic bread and he and his sis finished it all off!! It would work well I am sure with strong flavoured fish, plus you don't need a lot to make it tasty.
Def one I will be doing again.

bargainbird

Has anybody any ideas on cooking Fresh Mackeral healthily, without an oven (as its broke :mad:)

Thanks
Clare

ubamother

under the grill? (unless that's part of the broken oven!)

becky_rtw

Grill or a george forman thing? BBQ is another way.

Or if you're feeling really good I think you can poach it, I had some with stock, lemongrass, ginger and spring greens in China which was pretty good.

Farway

bargainbird wrote: »

Has anybody any ideas on cooking Fresh Mackeral healthily, without an oven (as its broke :mad:)

Thanks
Clare

Fry it, not in deep fat, just like you would tuna or steak

Grill is best though

wyebird

It's lush on a BBQ if you have one.

HelenYorkshire

Bay leaves and lemon slices in the cavity, then griddle pan? Gives you the BBQ-style lines lol

claireandella

I usually souse it in the oven but you could do this in a frying pan on the hob. I suggest you use a smallish one to cut down on the amount of vinegar you use. Just put the mackerel in the pan, fill halfway up the mackerel with vinegar, then top up with water to cover the fish. Probably best covered with a lid or foil and cooked on a medium or low heat until fish is falling away from the bones.