How To make Mackerel with Rhubarb(Irish)
2 lb Mackerel filets
2 oz Margarine
1 ea Lg. onion, chopped
1/2 lb Rhubarb, chopped
1 x Pepper and salt
1 x Toasted breadcrumbs
1 lb Rhubarb (for the sauce)
2 tb Sugar (for the sauce)
1 x Grated lemon rind (for sauce
2 tb Water (for the sauce)
Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture. . Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes. . While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.
How To make Mackerel with Rhubarb(Irish)'s Videos
Atlantic Treasures Sweet Chilli Hot Smoked Mackerel Pate with Chef Brian McDermott
This recipe has been created by Donegal seafood business, Atlantic Treasures using their Full on Flavour Smoked Mackerel range. Perfect for parties, Friday nights in or for pate lovers. Chef Brian McDermott brings the recipe to life in his Donegal kitchen.
INGREDIENTS (will make 670g to 700g):
500g - Atlantic Treasures Maple Wood Smoked Mackerel
75g - Cream Cheese
75g - Mayonnaise
75g - Blenders Sweet Chilli Sauce
2 Tablespoons - Jif Lemon Juice
RECIPE:
Ensure all work areas, surfaces and equipment is clean, sanitized and fit for purpose
Prepare the mackerel by removing the packaging
Prepare the mackerel by removing the skin
Cut the pinbone out by slicing on either side
Break the mackerel into small chunks
Weigh 500g Mackerel
Mix roughly to break down the larger pieces
Add 2 tablespoons of Jif Lemon Juice
Add 75g Mayonnaise
Add 75g Cream Cheese
Add 75g Blenders Sweet Chilli Sauce
Mix roughly with fingers or spatula
Place in the blender
Blend until desired consistency is achieved
Prepare piping bag
Using a spatula transfer mix into piping bag
Twist or tie the top tightly
Using scissors cut the tip of the piping bag
Pipe the mix into suitable containers starting at the Outter ring and working into centre filling all gaps
Weigh each container to desired weight
Lid containers
Chef Lee Parsons creates mackerel, ox cheek and duck with cherry recipes
Lee Parsons creates mackerel, ox cheek and duck with cherry recipes. The first dish is a simple salad of heritage tomatoes with grilled fresh mackerel. He also talks us through a braised ox cheek with mushroom risotto, and finally a breast of duck with cherries. Lee showcases how he uses the Fresh Stocks of TRUEFoods in both the meat dishes as part of his recipe.
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August recipe: mackerel
The Food Smart Dublin project is an Irish Research Council funded project (COALESCE/2019/97).
This recipe is a beautiful almalgamation of two recipes by Hannah Glasse out of her cookbook The Art of Cookery Made Plain and Easy from 1777 and something Alan Davidson picked up from Ireland in his North Atlantic Seafood from 1979.
This is the latest recipe from the Food Smart Dublin project, which promotes sustainable seafood consumption by building on Ireland's coastal cultural heritage while engaging with innovative chefs and educationalists.
Speaker:
Dr Cordula Scherer, Trinity College Dublin
ACHICA: A Michelin Star Valentine's Recipe from Andy McFadden
Head Chef of Pied à Terre, Andy McFadden takes us through his Valentine's recipe for a rhubarb dessert with stem ginger ice cream.
How to cook: grilled mackerel with gooseberries and horseradish cream
Jeremy Lee, head chef at the Blueprint CafC) above London's Design Museum, prepares grilled mackerel with gooseberries and horseradish cream
Grilled Mackerel with Beetroot & Watermelon Salad by Ian Orr
Grilled Mackerel with Beetroot & Watermelon Salad
4 Mackerel fillets
400 Chopped watermelon
200g Chopped cooked beetroot
Small bunch of rocket or any mixed leaves
1 Tablespoon whole grain mustard
1 Juice and zest of orange
1 Tablespoon honey
Olive oil
Pre heat the grill onto a very high heat or turn on the BBQ. Lay the mackerel fillets on a tray and season with salt and pepper, rub with a little olive oil. Place under the grill for about 5 mins
In a bowl mix the watermelon and beetroot, add the orange zest, season, add the rocket and mix. Mix the honey & mustard together and add the orange juice to make the dressing.
Place the salad to the plate with the mackerel and finish with a drizzle of the dressing.
Tip: you can use any fish as an alternative, seabass would be great.