Soused Mackerel with Chicory, Radish & Pear Salad by Carina Contini of Cannonball Restaurant in Edinburgh
Chicory and pear are a beautiful combination. The bitterness of the leaves and the sweetness of the pears are in perfect harmony. The little crunchy radishes add that extra texture and bit of a sting. This salad perfectly compliments the soused mackerel making a great summer starter.
Carina Contini will be cooking at the Mhor Feast. Mhor Festival will be hosting an all-star female chef line-up for the first year ever. Scotland’s most loved wee festival, is back with a packed line-up of artisan food and drink producers, sell-out recording artists and entertainment running from the 26th-28th of May.
For more information visit http://www.mhorfestival.net
Ingredients: Serves 4
Soused Mackerel
4 very fresh mackerel fillets, pin-boned
8 sprigs of dill
250ml white wine vinegar and 250ml of apple vinegar
100ml water
4 bayleaves
8 black sprigs of curly parsley
1 onion, halved and thinly sliced
Salad
1 pear
2 heads of chicory, leaves washed and dried
4 large radishes, cut into segments
Dressing
2 Bramley apples
150ml soured cream
25g sprigs of dill, stalks removed
small handful of flat-leaf parsley leaves
50ml rapeseed oil
2tbsp freshly grated horseradish
salt
Method:
1. A day or two before you want to serve the dish, wash and dry the mackerel and place skin side down in a shallow ceramic dish. Place the dill on top and set aside.
2. Put all the other ingredients for the soused mackerel in a pan and bring to the boil, then reduce the heat and simmer for 10 minutes to intensify the flavours. Pour the hot liquid over the mackerel and quickly cover the whole dish with clingfilm. It is vital that the fish is immersed in the liquid, otherwise it won’t cook. Leave it to cool, then refrigerate for 1-2 days to allow the flavours to develop.
3. For the dressing, peel and core the apples and put in a blender with the remaining dressing ingredients except the salt. Blend until smooth and add salt to taste. Peel, core and slice the pear and arrange it on a serving platter with the chicory and radishes.
4. Pour over a generous spoonful of dressing and plate up immediately to ensure the salad stays crisp and the pear does not discolour. Serve alongside the mackerel and enjoy.
In association with Taste Communications.
www.tastecommunications.co.uk
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