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Seared mackerel with apple confit

Seared mackerel with apple confit

Seared mackerel fillets with apple confit, rosemary and pine kernels

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Served with rosemary and pine kernels, this mackerel dish is packed with omega-3 fatty acids, selenium and vitamin B12.

Serves: 4
Skill level: Easy peasy

Ingredients

When buying mackerel, look for ones with shiny bodies and bright eyes and which feel firm and rigid. After buying, keep the mackerel cool until you get home

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8 mackerel fillets
100g (4oz) light brown caster sugar
50ml (2fl oz) white wine vinegar
75ml (3fl oz) water
Juice of 1 lemon
2 Bramley apples
1tbsp pine kernels
4tbsp olive oil
2tbsp rosemary
2tsp sea salt

Method

Pre-heat the oven to low 110°C, 225°F, gas mark ¼. Combine the sugar, vinegar and water in a saucepan, dissolve over a low heat then allow to cool.
Peel and core the apples and slice into thin rounds. Lay the slices of apple in a tray, brush with the lemon juice and then coat liberally with the sugar and vinegar syrup. Place in the oven for 1½ hrs until translucent and crystalline. Transfer to a wire rack to cool.
Toast the pine kernels under a hot grill until golden brown. Gently warm the olive oil with the rosemary, add the pine kernels and allow to cool and infuse for 30 mins.
Sprinkle the sea salt flakes over the surface of a large non-stick frying pan and place on a high heat. Place the mackerel fillets skin side down on the hot salt and press down on them to stop the fillets curling. Turn the heat down slightly and cook the fillets on their skin side until you can see the heat has penetrated half way through the fillet. Turn the fillets at this point to seal the flesh side very briefly. The mackerel should remain pink and undercooked in the middle.
To serve, place two mackerel fillets per person skin side up on a serving plate. Place four slices of apple on top then spoon the pine kernels and rosemary oil around the fish.

www.schwartz.co.uk

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