Mackerel with pickled cucumber, horseradish and herbs

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) olive oil, plus extra for drizzling
  • 1 tsp Sherry vinegar
  • 1 tsp light soy sauce
  • 4 mackerel fillets (140gm each), pin-boned
  • 20 gm horseradish, finely grated
  • 1 tbsp each dill, chervil, tarragon, chives, micro-coriander and rocket cress
  •  
  • Pickled cucumber
  • 200 ml apple juice
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • 25 ml white wine vinegar
  • 1 tsp nori powder (see note)
  • 2 Lebanese cucumbers, thinly sliced on a mandolin
01   For pickled cucumber, combine ingredients (except cucumber) in a blender with 250ml water and ½ tsp sea salt flakes and blend to combine, then strain through a fine sieve into a non-reactive bowl, add cucumber and stand at room temperature to pickle (3-3½ hours). Drain and reserve cucumbers and pickling liquid separately.
02   Preheat a woodfired or charcoal barbecue (or a char-grill pan) to high heat. Mix oil, Sherry vinegar and soy sauce in a bowl and set aside. Drizzle mackerel with extra oil, season both sides with salt to taste, then cook skin-side down until skin is well grilled and crisp (3-4 minutes). Turn and cook until almost cooked through (1-2 minutes; do not overcook).
03   Arrange cucumbers and fish on plates, drizzle with a little pickling liquid, scatter with horseradish and herbs and serve warm.
Note Nori powder is available from Japanese grocers. If it’s unavailable, fold half a sheet of nori into a small rectangle and chop very finely.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Recipe:

BRETT GRAHAM, THE LEDBURY, LONDON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

SLIGHTLY OFF-DRY RIESLING. , suggested by LUKE ROBERTSON

View Full Site