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seaside stuffed mackerel

Updated: Fri, 12 February, 2021

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Seaside stuffed mackerel: fish with samphire is nothing new but mackerel with a samphire stuffing is a revelation. All credit to Tom Kerridge.

Seaside stuffed mackerel

And there I was, cooking samphire to serve with fish for years, enjoying it thoroughly, but never once did it cross my mind to do something else with it – like to stuff it INSIDE the fish.

Great chefs' ideas

Let’s be honest: that’s the difference between a cook and a great chef. A great chef will take an ingredient and decide to handle it in a way different to what all the ordinary folk like me do.

I could mention the snail porridge or venison with chocolate, or Rene Redzepi’s vintage carrot that tastes like meat – but there are clearly a lot of simpler things that a creative chef can come up with.

Instead of just following recipes. Or throwing Parmesan on sprouts thinking I’m adventurous.

Tom Kerridge, whose recipe features below, from Best Ever Dishes cookbook, is clearly a masterful chef. I’ve been lucky enough to dine at his Hand and Flowers pub in Marlow, UK and I can atest it's fist class, and ingeniously prepared fodder.

As it's always booked up well in advance, I have to be content with cooking the dishes at home, as best I can. Just following the recipes, you know?

tom kerridge's mackerel stuffed with samphire cuisinefiend.com

Can a different fish be used?

Mackerel works well because it's sturdy and oily, good for the grill. At a push you can use a sea bass or bream if your fishmonger will agree to fillet it so it still is in one piece. You can also use sardines filled with a small amount of stuffing.

Samphire and how to prepare it

Samphire looks like very skinny asparagus and contrary to popular belief is not a sea weed but a succulent that thrives in salt water environment. Also called Marsh samphires, helpfully clarifying where it likes to grow. It is enormously valuable nutritiously and versatile in the kitchen.

Apart from the recipe below, it has plenty of other culinary uses. It needs to be picked when bought as the thickest stalks tend to be woody, and any wilted stems must go as well. It should be rinsed thoroughly.

Preparing it in the simplest way means bringing to the boil for a second and draining. It's crisp, crunchy and very salty, a perfect accompaniment to fish.

But it can also be eaten raw. To get rid of some saltiness, soak it in cold water, changing it several times. A salad of fresh samphire with a dressing of lime juice, fish sauce and a little sugar can be the making of a really special meal.

samphire stuffed grilled mackerel cuisinefiend.com

Seaside stuffed mackerel

It's quite a showy dish so it might be fitting for a special dinner or a party, especially that it can happily be prepared ahead. Stuffed and tied mackerel will sit in the fridge for up to two days if they were spanking fresh to start with. And they will go nicely with new potatoes and green beans or sugar snaps.


seaside stuffed mackerel

Servings: 2Time: 20 minutes plus chilling

INGREDIENTS

  • 2 good sized fresh mackerel, filleted and pin-boned
  • a little oil, for brushing
  • For the stuffing:
  • 100g samphire
  • 2-3 tbsp. fresh breadcrumbs
  • 1 anchovy fillet, drained and chopped
  • 2 tsp creamed horseradish
  • 1 tsp mustard
  • zest and juice of ½ lemon
  • For the parsley sauce:
  • 3 tbsp. butter
  • juice of ½ lemon and ½ lime
  • 1 clove of garlic, pressed
  • 2 tbsp. parsley, chopped finely


METHOD

1. Rinse and pat dry the mackerel fillets, try to remove most of the pin bones but leave the back and skin intact, so that the fillets hold together.

Fresh mackerel and samphire cuisinefiend.com

2. Whiz all the stuffing ingredients in a blender to make a paste, add a little water if it doesn’t come together.

samphire stuffing cuisinefiend.com

3. Open up the mackerel fillets, skin side down, on a chopping board. Spread a generous amount of the stuffing on half of each mackerel, then close with the other half on top.

how to stuff mackerel cuisinefiend.com

4. Prepare a few lengths of kitchen string and tie the fillets together in three or four places each along the length. Chill for an hour or so.

5. Heat up the grill to medium. Brush the mackerels with a little oil and cook on the grill rack for 4-5 minutes on each side. If the fish is on the large side, give the backs a short blast too turning it onto the cut, stuffed side.

6. Prepare the sauce: heat the butter in a small pan until it starts to turn brown, take it off the heat and add the lemon and lime juice. Stir in the pressed garlic and the parsley. Spoon it over the fish and serve with some lightly cooked greens.

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