Ginger Cured Mackerel, Beetroot Chutney

Everyday Seafood

https://www.cutoutandkeep.net/projects/ginger-cured-mackerel-beetroot-chutney • Posted by Quadrille

This dish has a real kick to it from the ginger and basil, but the mackerel is well up to handling those bold flavours. It would be perfect for a light lunch, or you could easily scale it up for a dinner party. If you have any chutney left over, keep it in the fridge to serve with cheese, cold meats etc. Salmon is a great alternative to the mackerel; just give it an extra 2 hours’ curing. Serves 4

You will need

4 large Mackerel , heads removed, gutted, filleted and pin-boned
For the cure
200 g Sea Salt 
150g Caster Sugar 
2 tsp black Peppercorns 
2 tsp Coriander Seeds 
 100 g Fresh Ginger , peeled and grated
For the beetroot chutney
100 ml Olive Oil 
 1 Red Onion , peeled and finely chopped
 1 Garlic clove, peeled and finely chopped 
50g Fresh Ginger , grated 600 g Fresh Beetroot , peeled and grated 
300g Brown Sugar 
 600 ml Cider Vinegar 
 2 Bay Leaves 
4 Granny Smith Apples , peeled and grated Sea salt and Freshly Ground Black Pepper
For the basil and ginger crème fraîche
75 g Fresh Ginger , peeled and grated 20 Large Basil Leaves 200 ml full-fat Creme Fraiche
To finish
Cold-pressed Rapeseed Oil

Project Budget

Time

Difficulty

Description

This dish has a real kick to it from the ginger and basil, but the mackerel is well up to handling those bold flavours. It would be perfect for a light lunch, or you could easily scale it up for a dinner party. If you have any chutney left over, keep it in the fridge to serve with cheese, cold meats etc. Salmon is a great alternative to the mackerel; just give it an extra 2 hours’ curing. Serves 4

Instructions

1. For the cure, put the salt, sugar, peppercorns and coriander seeds into
a food processor and blitz for 2 minutes. Add the grated ginger and blitz for another 2 minutes.

2. Lay the mackerel fillets on a large tray and sprinkle evenly with the cure mixture. Turn the fillets over in the cure a few times to ensure they are coated all over. Wrap the whole tray in cling film and place in the fridge to cure for 1 hour.

3. Meanwhile, make the chutney. Heat the olive oil in a large pan over a medium heat. When it is hot, add the onion, garlic and ginger. Sweat for 1 minute, then add the beetroot and sweat for a further 2 minutes. Now add the sugar and cider vinegar and bring the mixture to a simmer. Add the bay leaves and let simmer until the liquid becomes syrupy. Add the apple and cook for 10 minutes, stirring occasionally. Transfer to a bowl, season with salt and pepper to taste and leave to cool.

4. For the crème fraîche, put the grated ginger and basil leaves into a blender with the crème fraîche. Blitz for 2 minutes until smooth. Season with salt and whiz for another 30 seconds. Transfer to a bowl, cover and refrigerate until ready to serve.

5. When the fish curing time is up, unwrap the fish and wash off the cure with cold water, then pat dry with kitchen paper. Slice the fish as thinly as possible and arrange it on 4 plates. Spoon the beetroot chutney into the centre and finish with a drizzle of rapeseed oil. Serve the basil and ginger crème fraîche on the side.