Spiced but­ter­flied mack­erel

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED For the pick­led car­rot salad: 3 car­rots (350-400g), peeled and cut into 2mm-thick cir­cles 150ml ap­ple vine­gar 70g gran­u­lated sugar 10 black pep­per­corns ½tsp sea salt 1tsp yel­low mus­tard seeds 1tsp co­rian­der seeds Leaves picked from 10 sprigs of co­rian­der For the mack­erel: 2 mack­erel, but­ter­flied 1 gar­lic clove, crushed Thumb-sized piece of fresh gin­ger, peeled and finely grated 1tbsp Spice Moun­tain Mau­ri­tius masala (or al­ter­na­tive spice mix — see method) 3tbsp light olive oil

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