Chef Marcilio Da Silva says, “At Brigade, we love cooking with mackerel. It’s very cheap and super healthy, high in Omega-3 fatty acids. We get ours from sustainable sources in Cornwall and serve it with pomegranate dressing for added health benefits – pomegranates are high in Vitamin K and an excellent source of fibre. Try this Brigade classic recipe and please let us know what you think.”
Stuff you’ll need
For the dressing:
Get stuck in
Make the dressing by finely chopping the shallot. Place in a mixing bowl. To remove the seeds from the pomegranate, cut it in half and using the back of a spoon, tap the outside of the fruit allowing the seeds to drop out into the mixing bowl. Add finely chopped chilli and red pepper, the baby capers, honey and grain mustard. Season with the pepper and salt, stir and then add the olive oil. Mix well together and finally, add finely chopped mint to the mixing bowl.
To cook the mackerel, place in a cold non stick frying pan skin side down and place over a medium heat; season the flesh side with sea salt and pepper. There’s no need to use any oil. The oil from the fish will create a beautifully crispy skin as the temperature in the pan rises. Allow the mackerel to cook until the skin is golden brown and crispy (about 90% done). Flip the fish over to finish for 10-15 seconds.
Serve on a bed of wilted greens or salad leaves such as chicory. Place the mackerel on the greens skin side up drizzle the pomegranate dressing over and around the dish.
If you’d like a demonstration, you can watch our Chef Founder Simon Boyle making this dish here