This beautiful pan fried mackerel with cucumber, avocado and lime recipe is great for a light lunch or starter
You will need
- Mackerel fillets 8, about 12cm in length
- Cucumber 1
- Avocado 1
- Lime 1, cut into segments
- Borage flowers and leaves, small handful
- Dill small handful
For the pickle liquor:
- Water 650g
- White wine vinegar 75g
- Coriander seeds 5g, toasted
- White peppercorns 30g
- Salt 10g
- Sugar 10g
- Bay leaf 2
- Garlic 2 cloves, crushed
To make the pickle liquor, place all the ingredients in a pan and bring to the boil. Take off the heat, cover with clingfilm and infuse for 30 minutes. Strain off the liquor and keep chilled.
Using a small scoop, ball out half the cucumber. Cut the remaining half into thin slices, about 1mm thick and 12cm long. Place all the cucumber in a container with the pickle liquor for at least 24 hours.
Diagonally score the skin of the mackerel fillets. Place the fillets into a warm oiled pan skin side down. Turn up the heat and cook until the skin is crisp (3–4 minutes). Turn the fillet over and cook for a further minute.
Scoop the avocado into balls. Place with the pickled balled cucumber in a bowl and dress with the dill and lime juice. Put a slice of pickled cucumber onto the middle of a plate. Arrange the avocado and cucumber balls and lime segments in two lines below the cucumber slice. Place the mackerel fillet on the strip. Garnish with borage leaves and flowers.
Chef’s tip: ‘Ensure the pan isn’t too hot in order to avoid the mackerel skin from contracting,’ says Chris Cleghorn of The Olive Tree.
The Olive Tree Restaurant, The Queensberry Hotel, 4-7 Russel Street, Bath, BA1 2QF.