Seared Mackerel on Cumin Fragranced Soda Bread Toast

With Red Grapefruit Chutney, Grapefruit and Watercress Salad with Vinaigrette

Full of flavour, this recipe uses mackerel as the main ingredient, which is a great source of vitamin D, B, protein and Omega 3

Serves 8

INGREDIENTS

For the Cumin Soda Bread

1½ tsp cumin seeds

½ tsp coriander seeds

250g plain flour

30g butter

½ tsp bicarbonate of soda

¼ tsp baking powder

6g salt

200ml buttermilk

A lightly buttered terrine tin

For the Grapefruit Chutney

2 tbsp olive oil

1 medium sized onion, grated

2 red grapefruit, peeled, white pith removed and chopped

¼ - ½ tsp chilli flakes

100g granulated sugar

175ml white wine vinegar

¼ tsp coriander seeds

¼ tsp cumin seeds

4 cardamom pods, lightly crushed

¼ tsp ground cinnamon

¼ tsp ground ginger

Salt and pepper

For the Mackerel

4 mackerel fillets

A little cooking oil

Seasoning

For the Vinaigrette

50ml grapefruit juice

75ml extra virgin rapeseed oil

½ tsp sugar

½ tsp creamed horseradish

¼ tsp Dijon mustard

1 tbsp white wine vinegar

Salt and pepper

Watercress and 2 red grapefruit, segmented

Coriander micro herb to garnish

  1. For the cumin fragranced soda bread, dry roast the cumin and coriander seeds in a heated frying pan until the aroma rises. Allow to cool slightly then transfer to a pestle and mortar and grind to a fine powder. Preheat the oven on Fan Plus 200°C. Place the flour in a mixing bowl and rub in the butter. Stir in the bicarbonate of soda, baking powder, salt and ground spices.

  2. Mix in the buttermilk to make a soft but manageable dough and turn out on to a lightly floured surface. Shape the dough into a chunky ‘sausage’ about 7 – 8cm in diameter and drop into the buttered terrine tin. Place in preheated oven.

  3. Select Moisture Plus, 200°C with 2 bursts of steam, the first after 5 minutes and the second after 15 minutes and an overall cooking time of 30 minutes. The base of the loaf should sound hollow when tapped. If not, return to the oven for a further 5 minutes. Once baked, set aside on a wire rack to cool.

  4. For the grapefruit chutney, heat the olive oil in a medium sized pan and add the onion and grapefruit. Sauté until soft. Add in the chilli flakes, sugar, vinegar and spices and bring up to boiling point. Reduce the heat and simmer for about 15 minutes until the liquid has reduced and thickened. Season lightly with salt and pepper. Remove the cardamom pods from the chutney. Transfer into sterilised jars then allow to cool and store in a cool, dark place.

  5. For the vinaigrette, place all the ingredients into a small blender or place in a small bowl and use a stick blender. Whizz to combine and emulsify the vinaigrette. Season to taste with salt and pepper. Set aside.

  6. To assemble the dish, cut diagonally across each of the mackerel fillets to make two diamond shapes from each. Brush the mackerel pieces with oil and place skin side down in a frying pan to cook. Once the edges of the mackerel have started to become opaque, turn them over and continue to cook for a further 1– 2 minutes. Cut 8 slices from the soda bread and toast lightly. Once toasted, spread a generous teaspoonful of grapefruit chutney on each one.

  7. Place each of the chutney toasts on a warmed plate and top with a diamond of mackerel. Use the watercress and grapefruit segments to create a salad around the mackerel and drizzle with the grapefruit vinaigrette. Top the mackerel with a few leaves of micro coriander as a final garnish.

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