Kippered mackerel with sea beet and rock samphire – by Mark Hix

08 July 2010
Kippered mackerel with sea beet and rock samphire – by Mark Hix

This recipe for crab and sea vegetable salad is by chef and restaurateur Mark Hix. For more recipes, see our article, http://www.caterersearch.com/Articles/2010/07/08/334234/Mark-Hix-wild-at-heart.htm" target="_blank" rel="noreferrer">Mark Hix - Wild at Heart >>

To kipper the mackerel, cut off the heads, split them open, discard the innards, remove the backbone and cut out the ridge of bones by the dorsal fins.

INGREDIENTS
(Serves four)

• 4 kippered mackerel
• Flour for dusting
• 20ml olive oil
• 120g sea beet
• Salt and pepper
• 4tbs pickled rock samphire

METHOD

Dust the mackerel in flour. Heat the oil in a non-stick pan. Fry the fillets for two or three minutes depending on their thickness, and season to taste.

While it's cooking, rinse the sea beet and wilt it in the water used for rinsing, also about two to three minutes. Drain.

Arrange the sea beet on plates with the mackerel on top. Decorate with rock samphire and a hint of the liquor.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking