CRISPY MOROCCAN MACKEREL WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

Name: CRISPY MOROCCAN MACKEREL WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 fillets of fresh Mackerel; 1 tbsp of cumin seeds; 1 tbsp of coriander seeds; Salt and pepper to taste; 400g green beans; 1 tbsp of Womersley Raspberry & Apache Chilli Vinegar; 3 tbsp Womersley Rapeseed Oil from the Cotswolds or Olive oil; 1 preserved lemon; (If you can’t get hold of preserved lemon, simply zest a lemon and grind it together with a little coarse salt and then mix in a little olive oil)

Chef Peter Sidwell

Servings

Prep Time

30 minutes

Cook Time

20 minutes

Ingredients

8 fillets of fresh Mackerel
1 tbsp of cumin seeds
1 tbsp of coriander seeds
Salt and pepper to taste
400g green beans
1 tbsp of Womersley Raspberry & Apache Chilli Vinegar
3 tbsp Womersley Rapeseed Oil from the Cotswolds or Olive oil
1 preserved lemon
(If you can’t get hold of preserved lemon, simply zest a lemon and grind it together with a little coarse salt and then mix in a little olive oil)

Directions

Womersley Moroccan Mackerel Raspberry-Apache Chilli Place a non-stick pan on a medium heat and add the cumin and coriander seeds. Toast on a gentle heat until the seeds start to crackle and jump around.
Remove from the heat and pour the spices into a pestle and mortar and crush to a coarse mixture.
Pinch together the fillets, skin side up, then with a sharp knife, make small cuts into the flesh about 1⁄2way into the fish.
Drizzle a little olive oil onto the skin of the fish, then using your hand, rub in the oil so the skin gets an even coating and shine.
Sprinkle the mackerel with the crushed spices and season with a little salt and pepper.
Heat a non-stick pan. Once hot, lay the fish skin side down and cook for 2-3 minutes. Turn the fish over and cook for a further 2 minutes.
When the fish is cooked, squeeze over the juice of 1⁄2 a lemon.
Serve the fish with freshly cooked green beans, when they are cooked, drain and dress in Womersley Raspberry & Apache Chilli Vinegar and olive oil.
Chop the preserved lemon and sprinkle over the beans.