Mackerel with giant cous cous and fennel salad
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Mackerel with giant cous cous and fennel salad
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INGREDIENTS
12 whole Mackerel fillet(s)
70 ml olive oil
12 pinch(es) Maldon salt
12 Turn Freshly ground black pepper
200 g Giant cous cous
2 whole Fennel
0.5 bunch Flat leaf parsley
1 whole Lemon(s)
50 g Pine kernel(s)
 

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DIRECTIONS
01
For the fish : Season the flesh side of the fish with salt and pepper

02
Heat a non stick pan, add a drizzle of olive oil then add the fish skin side down

03
Cook for 3 minutes until the skin is crispy, turn the fish over in the pan, add a squeeze of lemon and allow the fish to finish cooking with the residual heat in the pan

04
For the salad : Bring a pan of water to the boil, add the giant cous cous and cook for around 8 minutes until 'al dente'

05
Drain and then season with salt, pepper and olive oil

06
Meanwhile, slice the fennel finely on a mandolin, add a generous pinch of salt and allow the fennel to wilt

07
Chop the parsley

08
Zest and juice the lemon

09
Toast the pine nuts in a pan for around 2 minutes until golden brown

10
Pulse the pine nuts in a blender

11
In a bowl, mix together the cooked cous cous, 3/4 of the fennel, lemon, parsley and pine nuts

12
Check the seasoning

13
Reserve the remaining fennel to garnish the plate with

14
To plate : Place the cous cous in the centre of the plate using a rectangular mould

15
Top with the mackerel fillets, dress the plate with the juices from the fish and finish with the remaining wilted fennel.

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