Smoked Slade Mackerel Fillets with Blackcurrant
Get this quick and easy fish recipe from Kevin Dundon's Modern Irish Food.
- 10 minutes
- 25 minutes
- 4 servings
- 8 Mackerel fillets, 90 grams (3.oz) each
- 1 tablespoon Olive oil
- Salt and Black pepper
- 200 grams (7oz) Rocket (arugula) leaves
- Juice of a Lemon
- Lemon wedges, to serve
- For the blackcurrant sauce
- 200 grams (1 cup) Blackcurrants
- 4 tablespoons Sugar
- 4 tablespoons Sherry vinegar
- For the blackcurrant sauce, place the blackcurrants and sugar in a saucepan over a moderate heat and cook for 2–3 minutes until the juices are bursting from the fruit
- Add the vinegar, then remove the pan from the heat and set aside
- Soak wood chips for your smoker in water before use, then add them to the bottom of the smoker and place onto a gas hob or stove. Alternatively, add some burning charcoal and allow the chips to heat
- Place a piece of kitchen foil on the smoker rack and pierce some vents into it with a sharp knife.
- Brush the mackerel fillets on each side with olive oil, then season with salt and black pepper. Lay the fish on the foil and cook as per the manufacturer’s instructions for about 15 minutes
- Remove the fish from the smoker. Place 2 fillets overlapping on each plate and serve with some rocket leaves drizzled in lemon juice and seasoned with salt and black pepper, with a spoonful of blackcurrant sauce and a lemon wedge
Share it with your friends.