Cornish Mackerel with Pickled Jerusalem Artichokes

by Thyme Recipes 17 Mar 17

With Spring taking hold of the kitchen garden we have chosen a Jerusalem Artichoke recipe that throws off the wintery connotations of soup and gratins. When pickled, this versatile root vegetable adds a fresh crunch that perfectly complements this light citrus tartar and softly pan-fried mackerel fillet.  On a bed of watercress and topped with crispy shallot rings, it is a delicious lunch or light supper.

Serves 2

To pickle:

To pan fry:

For the tartar:

To dress:

To pickle:

  1. Peel and slice the artichokes, either thinly through a mandolin or for a chunkier bite, about ½cm slices.
  2. Add to the pickling ingredients in a heavy based pan.
  3. Bring to the boil and then immediately set aside to cool.

To make the shallots:

  1. Slice your shallots and separate into rings.
  2. Soak in milk for at least 2 hours.
  3. Take shallots out of milk and dust with plain flour. 
  4. Fry in ½ cm of oil until golden.

To pan-fry:

  1. Trim the mackerel fillet, oil and season the skin, then place in a hot dry non-stick Frying pan. 
  2. Cook on one side for 2-3 minutes. 
  3. Turn and cook for only 10 seconds then back again, place pan in hot oven, about 190 degrees, for 3-4 minutes.

Make the tartar and dress the plate:

  1. Combine all the tartar ingredients, add to your plate with the watercress and artichokes
  2. Dress lightly with vinaigrette and top with a mackerel fillet.