Michelin star chef Michael Smith creates a simple but tasty mackerel dish and reveals the secret to making fantastic scones
Mackerel is a wonderful fish that’s rich in essential oils, minerals and vitamins and is really good for your heart.
If it’s on the menu I’ll never say no to it and like to think of Scottish mackerel as being the UK’s answer to tuna. It’s a totally underrated fish with the same solid flesh as tuna and equally nice whether it’s smoked, spiced or eaten as it is.
There’s nothing the chefs and I like better than doing a spot of mackerel fishing when it’s in season then we’ll build a wee fire on the beach, grab a few beers and cook our catch. It’s fantastic.
If you don’t want to catch your own then make friends with your local fishmonger who can also fillet the fish for you. When choosing Mackerel look for bright eyes, shiny gills and a stiff body.
The second recipe is for fruit scones which have a gentle, warming flavour as the recipe uses a touch of mixed spice. We serve these at the Three Chimney’s at breakfast and they’re hugely popular but of course can be eaten at any time of the day.
These are really easy to make and best eaten on the day, but can be frozen as soon as they’ve cooled. Then all you need do is microwave them for 10 seconds. Alternatively, you can make them up to the point of going in the oven, then freeze. When unexpected guests arrive you simply pop the frozen scones straight into the oven, and allow a little more cooking time.
Delicious with butter, but even better eaten with home-made jam and double cream that’s been whipped with a little sugar and flavoured with either the seeds from a vanilla pod or a splash of vanilla essence.
FRUIT SCONES
MAKES 12
1.5lb self-raising flour
3tsp baking powder
6oz caster sugar
60z raisins or sultanas
2tsp mixed spice
5-6oz unsalted butter
2 large eggs made up to 15floz with milk
Heat the oven to 190 degrees C. Rub the butter into the flour, mixed spice and baking powder. The secret to making good scones is to keep the butter in the fridge then grate it as this makes rubbing in easier. Mix well.
Add the sugar and raisins. Mix together the eggs and milk then add this to the dry mixture and mix well until a soft mix is achieved.
As soon as it comes together, tip out onto a lightly floured surface and using a rolling pin, roll out until about 3/4in thickness. Using a cutter dipped in flour (it stops it from sticking) cut out 12 scones. Brush the tops only with an egg wash mix. Cook in the oven for around 10 minutes.
GRILLED MACKEREL WITH PICKLED RED CABBAGE
SERVES 4-6
Allow 1 mackerel fillet (boned) per person
300g red cabbage, finely shredded
400ml red wine
240ml white wine vinegar
200ml malt vinegar
150ml balsamic vinegar
1 star anise
5 bay leaves
10 whole cloves
1 cinnamon stick
250g caster sugar
80g sea salt
First, salt the cabbage for 2-3 hours. Rinse the cabbage well, drain and pat dry. Now place into air tight jars or containers.
In a saucepan, bring the vinegars, wine and sugar to the boil and reduce by half. Grind all the spices until coarsely together and ad to the warm reduction.
Infuse the spices in the liquid for 15 minutes then pass through a fine sieve. Pour this liquid over the cabbage in the containers to just cover. Ideally, leave for 24-48 hours for best flavour.
Heat a ridged grill pan on a medium heat. Carefully place the skin side of the mackerel directly onto the grills and season. Season the flesh and do not touch for 1-2 minutes allowing the skin to form a crisp skin.
Once formed, the fillet should lift free from the grill surface without sticking. Turn onto the flesh side for no more than 30 seconds.
Squeeze some lemon juice over and serve with the pickled red cabbage.