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Tea-Smoked Mackerel with Shaved Pear, Fennel and Kale Salad
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2 serving
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Serves: 2
This recipe for Tea-Smoked Mackerel with Shaved Pear, Fennel and Kale Salad from food writer and chef Liam Barker uses light smoking that preserves the fish’s natural oils and succulence. He suggests using aromatic earl grey tea, which works really well, but feel free to experiment with other types. And if you want to barbecue it instead, make a foil parcel for the tea mix, punch a few holes in it, then place inside another loose foil parcel that fits the fish.
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Ingredients
- 2 whole mackerel, gutted (approx. 200g each), head and tail removed to fit in the pan, if needed
- 6 thyme sprigs
- 50g light brown sugar
- 50g white rice
- 50g loose leaf tea
- 1 pear, shaved with a vegetable peeler
- 1 fennel bulb, shaved with a vegetable peeler
- 100g kale, tough stalks removed
- 3 tbsp extra virgin olive oil
- ½ lemon, zested and juiced, plus ½ cut into wedges
Method
Step 1
Select a pan that’s big enough to fit the mackerel and has a tight-fitting lid. Take a piece of foil that’s twice the width of the pan, fold it in half and use it to line the base of the pan (to shield the fish from direct heat). Pat the fish dry with kitchen towel; stuff each one with the thyme.
Step 2
In a bowl, mix the sugar, rice and tea, then heap it into a little pile on one side of the lined pan. Place the mackerel on the other side. Cover with a lid and leave to smoke over a medium-high heat for 15 mins; don’t remove the lid.
Step 3
Meanwhile, put the pear, fennel and kale in a bowl and toss with the oil, lemon zest and juice; season.
Step 4
Transfer the mackerel to a plate and serve with the salad and lemon wedges for squeezing over the fish.
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