Cheshire Life - - Food & Drink Awards - By Gary Usher


4 mack­erel filets

50g ta­ble salt

50g caster sugar

75ml lime juice

20ml virgin sesame oil 10g dark soy sauce 50g maple syrup

1 stick lemon­grass (peeled back and very finely chopped)

1 large kohlrabi

2 Granny smith ap­ples

Small bunch of co­rian­der

Sour cream


• You should start by pre­par­ing the mack­erel for grilling. Mix the salt and sugar to­gether.

• Lay the mack­erel onto a non­porous tray then evenly sprin­kle all of the salt/sugar mix­ture over the fish, be­ing sure to coat both the skin and flesh side of the fil­let. Leave for 20 min­utes.

• Now for the slaw. Whisk the lime juice, sesame oil, dark soy and maple syrup to­gether. Add the lemon­grass and leave this in the liq­uid to in­fuse un­til needed. Peel the kohlrabi and ap­ple, then coarsely grate into a bowl. Dress this with a very small amount (1/2 tsp) of lime juice, mix well, cover and re­frig­er­ate. • Finely chop the co­rian­der and set aside for when you come to com­plete the salad.

• Once 20 min­utes have passed, set your grill to its high­est tem­per­a­ture. Rinse the mack­erel fil­let un­der the cold tap, gen­tly re­mov­ing all traces of the salt and sugar.

• Pat dry with kitchen towel and place onto an oiled, heavy bak­ing tray ready to be grilled. Place the fish skin side fac­ing up. • Bring the salad to­gether by mix­ing your chopped co­rian­der with the ap­ple and kohlrabi.

Pass the dress­ing through a fine sieve and into the salad.

Mix well.

• Place the mack­erel un­der the grill. This should take any­where be­tween 1-2 min­utes to cook. The skin should blis­ter slightly with the heat from the hot grill, if the flesh un­der­neath is a lit­tle pink do not fear, it will be all the more de­li­cious. Serve the mack­erel along­side the kohlrabi and ap­ple salad and a lib­eral dol­lop of sour cream.

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