Pan-fried mack­erel fil­lets with kale, beetroot, hazel­nut, and blood or­ange

The Jewish Chronicle - - KOSHER - VIC­TO­RIA PREVER’S

MACK­EREL is a beau­ti­ful-look­ing, oily fish that is not only value for money but sus­tain­able, and very good for you. It works well with acidic fruity flavours, such as goose­berry sauce and sal­sas in the sum­mer. At this time of year, the zesty sharp notes of cit­rus fruits are per­fect part­ners. Ei­ther grill and squeeze over some Seville or­ange juice in­stead of lemon or make use of this month’s sea­sonal star, the blood or­ange.

This recipe show­cases a range of dif­fer­ent colours and flavours — earthy beets, mouth­wa­ter­ing or­ange, crunchy hazel­nuts and sweet date syrup. Serves: four gen­er­ously

IN­GRE­DI­ENTS

4 medium beet­roots or 4 cooked beet­roots, in their own juice, not vine­gar 30g hazel­nuts, blanched ½ small red onion a pinch each of salt and caster sugar 2 tbsp sherry vine­gar or red wine vine­gar 1 tsp si­lan/date syrup 3 blood or stan­dard or­anges 4 tbsp ex­tra-vir­gin olive oil 8 fresh mack­erel fil­lets 200g baby kale

METHOD

Pre­heat the oven to 200°C. Scrub the beet­roots and wrap in foil. Bake for 40-45 min­utes un­til ten­der. Leave to cool and, when cool enough to han­dle, peel and quar­ter. If you are us­ing ready-cooked beet­roots, sim­ply quar­ter them.

While the beet­roots are cook­ing, toast the hazel­nuts for five to 10 min­utes, un­til fra­grant and bronzed. Leave to cool, then roughly chop.

Mean­while, finely chop the red onion, trans­fer to a bowl and add vine­gar, plus a pinch of salt and of sugar, stir and set aside.

Us­ing a ser­rated knife and — hold­ing the or­anges over a bowl to col­lect any juice — cut away the very top and bot­tom of each one. Slice off the pith and peel, then cut the flesh into seg­ments. Squeeze the pithy mid­dles of the or­anges into the bowl be­fore dis­card­ing. You will need to col­lect about three ta­ble­spoons of juice.

Strain the red onion — pour the vine­gar into a bowl or jug with three ta­ble­spoons of or­ange juice.

Whisk in two ta­ble­spoons of ex­tra-vir­gin olive oil.

Add the si­lan; sea­son and taste. If the or­anges are not overly sweet, you may need more si­lan.

Rub the mack­erel fil­lets with a lit­tle ex­tra-vir­gin olive on both sides and sea­son them.

Heat a fry­ing pan over a high heat. When hot, put in the mack­erel fil­lets, skin-side down and fry for three to four min­utes over a high heat, then turn them over and cook for a fur­ther minute or two, un­til cooked through.

While they are fry­ing, put the baby kale leaves in a large bowl, add the beet­roots, or­ange seg­ments, onion and hazel­nuts. Pour over the dress­ing.

Add the or­ange seg­ments and onion to the beetroot and kale; pour over the dress­ing and very gen­tly toss to com­bine.

Di­vide the salad be­tween the four plates and top each plate with two mack­erel fil­lets.

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