Mackerel recipe with warm blackberry and watercress purée
Looking for a mackerel recipe? This one from Nico Ghirlando won’t disappoint. It’s perfect for pleasing dinner guests and will also provide a wellbeing boost.
Mackerel is packed with omega-3 fatty acids, which improves skin, prevents heart disease and may even boost memory.
Serve your mackerel recipe with a warm blackberry and watercress purée. Rosemary butter kohlrabi, lamb’s lettuce and radicchio also make colourful additions to your plate.
Mark the changing of the season with this tasty and vitamin-packed dish.
Mackerel is full of omega-3 fatty acids, B vitamins and selenium to help protect cells against damaging free radicals.
- 100ml thick double cream
- 100g watercress (or spinach)
- 100g blackberries
- 1 tbsp extra virgin olive oil
- 1 kohlrabi
- 40g butter, softened
- 1 sprig of rosemary (about 1 tbsp chopped leaves)
- 4 mackerel fillets
- 1-2 leaves of radicchio, torn
- A few lamb's lettuce sprigs
- Sea salt and black pepper
- Heat the cream in a saucepan until just below the boil. Put the watercress and half the blackberries in a blender and pour in the hot cream and olive oil. Season and blitz until smooth. Taste and adjust the seasoning. Keep a few blackberries back for garnishing and add the remaining berries (halved) into the purée. Keep warm.
- Finely slice the kohlrabi and blanch in salted boiling water for two minutes. Drain and add the butter, rosemary and a pinch of salt and pepper to the pan with the kohlrabi. Keep warm so the butter melts in. Season the mackerel and grill for four minutes skin-side up, then flip and grill for another minute.
- Spoon the purée on to each plate and top with the kohlrabi. Lay a fillet of mackerel on top and dress with some radicchio, lamb’s lettuce and a few blackberries.