Grilled Mackerel Fillets, Horseradish Potato Salad and Wild Gooseberry Pickle
4 fillets Mackerel, trimmed and pin-boned
4 Tbsp Sour Cream
Small bunch of Chives
1tbsp olive oil
Wild Horseradish root, cleaned and peeled
For the gooseberry pickle
1 large Banana Shallot
75ml White Wine Vinegar
125g Wild Gooseberries
Sprig of Thyme
Firstly we should prepare the Wild Gooseberry Pickle. Finely chop the shallot and add it to a small pan with the butter, cook the onions gently for 2-3 minutes until they are soft. Next add the white wine vinegar and bring the mixture to the boil. Boil the vinegar until it has reduced in volume by a third. Next add the gooseberries and the Thyme Sprig and remove from the heat and allow it to cool (take the Thyme sprig out of the Pickle before serving).
Prepare your potato salad by chopping your potatoes into regular bite sized pieces, and boil them in salted water until cooked. When they have cooled, chop your Chives and add them to the potatoes. Add your sour cream, season and grate as much horseradish in that you like horseradish as you can take – I like loads, the only thing that stops me is the feeling of being CS gassed. Wild Horseradish can be a little potent, but it’s worth it!
Finally to the fish, and this is the essence of simplicity itself! Lay the Mackerel fillets skin side up, brush with olive oil and season.. Place under a hot grill and cook for 6-8 mins until the skin begins to crisp and colour beautifully. When cooked finish with a little lemon juice and lay the fish on top of the potato salad and good tablespoon of the Gooseberry pickle.
….. Summer on a plate!
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