A summery use for the rich, oily flesh of mackerel, which is teamed with a hint of spice and a cooling, raita-inspired salad. Try to get your hands on the freshest mackerel fillets you can and make sure the tiny pin bones have been removed.
Serves 4
4 mackerel fillets, pin-boned
Sea salt flakes
Ground cumin
Ground coriander
Cayenne pepper
1 medium cucumber
2 medium fennel bulbs, finely sliced across the grain (keep any wispy leaves)
1 stick celery, finely sliced
1 small red onion, finely sliced
8 radishes, finely sliced lengthways
2 tbsp white wine vinegar
1 medium clove garlic, crushed
Extra virgin olive oil
1 bulging handful mint leaves
1 bulging handful dill, finely chopped
180ml Greek yoghurt
Method
Cut each fillet in half across the middle at a slight angle. Slash the skin 3 times with a sharp knife, without cutting too far into the flesh. Pat the fillets dry with kitchen paper, then season each one on both sides with a pinch of salt. Sprinkle the skin sides with a generous pinch each of ground cumin and coriander and a tiny whisper of cayenne. Press in gently with your fingers. Put to one side for 5 minutes.
Using a vegetable peeler, cut the cucumber lengthways into thin ribbons. Place in a mixing bowl with the fennel, onion, radishes, vinegar, garlic, 1 tsp ground cumin, a few grinds of black pepper and 1 tsp salt flakes. Stir together.
Tear up most of the mint leaves, leaving a few to decorate, and add to the vegetables. Finely chop most of the dill and add that, too. Add the yoghurt and fold together. Put to one side.
Heat a large frying pan over a medium heat and add a splash of oil. Add the pieces of fillet, skin down, and press down gently to stop them curling. Leave to cook on their skins for about 4 minutes, until the skin is burnished with gold. Flip over onto the flesh side and remove from the heat. Leave for a minute until just cooked through.
Pile the salad onto 4 plates and arrange two half-fillets on top of each one. Splash with any remaining yoghurt dressing from the bowl, add a few drops of olive oil, and sprinkle with the remaining herbs and any reserved fennel fronds before serving.
Lucas Hollweg is an award-winning food writer, cookbook author and cook. A former Sunday Times journalist and cookery columnist, he writes for a wide range of food publications. His most recent book is Good Things to Eat.
Areas of Catholic Herald business are still recovering post-pandemic.
However, we are reaching out to the Catholic community and readership, that has been so loyal to the Catholic Herald. Please join us on our 135 year mission by supporting us.
We are raising £250,000 to safeguard the Herald as a world-leading voice in Catholic journalism and teaching.
We have been a bold and influential voice in the church since 1888, standing up for traditional Catholic culture and values. Please consider donating.