Cured Mackerel, Gooseberry, Spring Slaw, Crème Fraîche - Great British Chefs
This beautiful fresh mackerel recipe from Chantelle Nicholson is served with gooseberries and a light cabbage slaw. A lot of mackerel sold in the UK is smoked, but it's also delicious fresh.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 large mackerel fillets, or 8 small fillets of mackerel, pin-boned and scored
- 4 tbsp of Chardonnay vinegar
- 100g of white cabbage
- 2 tbsp of chopped dill
- 1 tbsp of olive oil
- 12 gooseberries
- 4 tbsp of crème fraîche
- nasturtium leaves, to garnish
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