We need to talk about Lily James’ incredible transformation into Pamela Anderson
We need to talk about Lily James’ incredible transformation into Pamela Anderson

Jennifer McShane

Locking lifting: We are getting out, so why aren’t we happier?
Locking lifting: We are getting out, so why aren’t we happier?

Louise Slyth

‘Covid restrictions prevented us from sharing the birth of our first child’
‘Covid restrictions prevented us from sharing the birth of our first child’

Justine King

It’s no wonder young women are vaccine hesitant, we have been consistently marginalised by modern medicine
It’s no wonder young women are vaccine hesitant, we have been consistently marginalised by modern...

Lynn Enright

A ‘Bennifer’ reunion? Jennifer Lopez and Ben Affleck holiday together 17 years after split
A ‘Bennifer’ reunion? Jennifer Lopez and Ben Affleck holiday together 17 years after split

Jennifer McShane

Inside the secret world of Ireland’s kink, BDSM and swinging scene
Inside the secret world of Ireland’s kink, BDSM and swinging scene

Sophie White

The trending cuts and colours to know for your long-awaited hair appointment
The trending cuts and colours to know for your long-awaited hair appointment

Holly O'Neill

Image / Living / Food & Drink

Ed Smith’s Borough Market spiced butterflied mackerel


by Meg Walker
01st May 2021

THE BOROUGH MARKET COOKBOOK by Ed Smith. Hodder & Stoughton Publishers 2018.

blank

This mackerel dish makes a perfect dinner for two served with a carrot salad that acts as a palate cleanser between spicy bites of the fish.

Mackerel is richly flavoured, hardy and bullish enough to stand up to heavy spicing and relatively aggressive cooking. Which is exactly what happens here. A spicy paste is applied, then the fish is grilled until the spices sizzle and the flesh just begins to flake. A salad of pickled carrots and coriander helps to cleanse the palate between each bite, cutting through the spice and oily nature of the mackerel. This is a great evening meal for two.

It’s not too difficult to butterfly the fish at home, removing the fillets from the bones in one piece, and leaving the tail on to keep them together, but ask the fishmonger to do it if you prefer. Or use two regular fillets per person.

Spiced Butterflied Mackerel
Serves 2

Ingredients

For the pickled carrot salad

  • 3 carrots (350-400g), peeled and cut into 2mm-thick circles (use a mandoline if you have one)
  • 150ml apple vinegar
  • 70g granulated sugar
  • 10 black peppercorns
  • ½ tsp sea salt
  • 1 tsp yellow mustard seeds
  • 1 tsp coriander seeds
  • leaves picked from 10 sprigs of coriander


For the mackerel

  • 2 mackerel, butterflied
  • 1 garlic clove, crushed
  • thumb-sized piece of fresh ginger, peeled and finely grated
  • 1 tbsp Spice Mountain Mauritius masala (or alternative spice mix – see method)
  • 3 tbsp light olive oil


Method

Put the sliced carrots in a container that fits them snuggly. Heat the vinegar in a pan with 50ml water to just below a simmer.

Add the sugar, peppercorns, salt, mustard and coriander seeds, stir to ensure the sugar has dissolved and pour the mixture over the carrots. Cover and leave to cool for at least 1 hour, ideally more (up to 8).

Line a baking tray with greaseproof paper. Lay the fish on top, skin side down. Combine the garlic, ginger, masala, oil and a good pinch of salt and spread this over the fish flesh. Refrigerate for 1 hour. (If you can’t find Spice Mountain’s Mauritius masala, grind ½ a teaspoon each of cumin, coriander, yellow mustard seeds and red chilli flakes in a pestle and mortar, and mix with ½ a teaspoon of ground turmeric and ginger, plus a few turns of a pepper mill.)

Turn the grill on to its hottest setting, set a shelf 6-8cm from the heat source and close the oven door. Allow the oven to heat up for 10 minutes, turn your extraction fan on, then slide in the tray of mackerel and close the door. Grill for 6-7 minutes, until the spice mix is sizzling and turning golden and the fish begins to release some of its oils. Remove from the oven and allow to rest for 3 minutes.

Mix the coriander leaves and pickled carrots (without their pickling juices) and serve alongside the fish.

Extracted from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton, approx €28.50). Photograph © Issy Croker.

Also Read

Prince William and Kate Middleton Ireland
BREAKING STORIES, CULTURE
Prince William states the royal family are “not a racist family”

"We're very much not a racist family."

By Holly O'Neill

blank
CULTURE
Marcus Mumford did what we all do after a great party, he pinched a lampshade from the Oscars

The chance to nab something from the glorious Oscars set...

By Jennifer McShane

House of Gucci
CULTURE
House of Gucci: The explosive true story behind Lady Gaga’s upcoming crime biopic

By Jennifer McShane

Everything you need do up your balcony, backyard or patio for summer
INTERIORS, PROPERTY
Weather hardy outdoor furniture that will last long after next summer

From weather hardy essentials, to outdoor lighting, fire pits, soft touches and the pieces that won't go out of style – consider this the ultimate guide to sprucing up your outdoor space this summer

By Ailbhe MacMahon

Sinéad O’Connor’s Bray home
PROPERTY
Sinéad O’Connor’s colourful Bray home overlooking the sea is on the market for €950,000

The singer’s large Victorian seafront home is brightly painted throughout, and has six bedrooms, three of which have views of the sea.

By Megan Burns

blank
INTERIORS
A guide to finding the perfect colour scheme for your home

Cooped up and considering finally tackling the much-need paint job...

By Laura Iunghuhn

blank
CULTURE
Here’s what to expect in seasons 3 and 4 of Netflix’s Bridgerton

By Jennifer McShane