Pan Fried Mackerel with a Mustard & Orange Dressing
@drinkthedressing adds orange and lemon with a sharp dash of mustard to the earthy and oily flavours of wild mackerel fillets and the results are delicious
Pan Fried Mackerel with a Mustard & Orange Dressing
@drinkthedressing adds orange and lemon with a sharp dash of mustard to the earthy and oily flavours of wild mackerel fillets and the results are delicious
- Serves: 6
- Prepare: 25 Minutes
- Cook: 5 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
For The Mackerel
- 6 wild mackerel fillets
- small bunch of parsley
- 1 fennel
- 10-12 sprouts
- 1 kohlrabi (stem cabbage)
- 1 pear
- 2 oranges
For The Dressing
- ½ cup olive oil
- 3tbsp apple cider vinegar
- ½ lemon (juiced)
- ½ orange juice (for zest and juice)
- 1tsp dijon mustard
- 1tsp wholegrain mustard
- ½tsp salt
- ½tsp pepper
Method
- First prepare the mackerel. Place the fish on a plate skin side up, drizzle with oil, sprinkle with salt and pepper, add a squeeze of lemon juice, a little orange zest and sprinkle the chopped parsley over. Let it sit and marinade whilst you prepare the salad
- Thinly slice the fennel then peel the kohlrabi, cut it into rounds then julienne, do the same with the pear
- Toss it all together then shave the sprouts over it all using a mandoline (thinly slice if you don't have one)
- Peel and segment the orange (or cut into round) and leave to the side for now
- Make the dressing by adding all the ingredients to a bowl and whisk, alternatively add to a jar and shake vigourously - taste and add to it as you go
- Pan fry the mackerel skin-side down by heating some oil in a non-stick pan on a medium heat. Move the fillet so it doesn't stick then flip and seer the flesh side - total cooking time should be approximately 4-5 minutes
- To serve place the salad on a large shallow plate, cover in dressing and toss, arrange the orange segments/rounds on the surface of the salad. Place the mackerel on a separate plate, allowing people to help themselves
Other recipe ideas
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Upgrade your standard tuna-and-pasta dish by combining al dente orzo (a kind of pasta that looks oddly like rice) with the rich flavour of mackerel and the zing of lemon, chilli, capers and parsley.
06/10/17 Recipe
Smoked Haddock Fish Pie
A great recipe comforting and warming meal for the colder months!
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
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We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
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Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.