Gravad max (cured mackerel)
An eco-savvy recipe from Scottish restaurant the Captain's Galley
0
ratings
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 5-10 minutes plus 2 days marinating
- Mix the ingredients for the cure in a non-metallic bowl. Sprinkle a layer of the cure mix onto the surface of a baking dish. Add the mackerel then sprinkle another heavier layer of cure mix to cover the fish. Cover with clingfilm. Put a chopping board on top of the fish, weighed down with some tins or jars, and put in the fridge overnight.
- The next day, pour off any excess juice and put it back in the fridge for another night. Remove the board and weights, rub off the cure, rinse briefly and slice the flesh at an angle. Remove the skin and serve with salad or on toasted bread with a mustardy dressing.
Per fillet
169 kcalories, protein 14g, carbohydrate 1.1g, fat 12.1 g, saturated fat 2.5g, fibre 0g, salt 2.62 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7286/
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Ingredients
- 12 mackerel fillets, skin on (ask your fishmonger to pin-bone them)
CURE
- 80g coarse sea salt
- 100g golden caster sugar
- 15g freshly ground white pepper
- large bunch dill , finely chopped
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 5-10 minutes plus 2 days marinatingIngredients
- 12 mackerel fillets, skin on (ask your fishmonger to pin-bone them)
CURE
- 80g coarse sea salt
- 100g golden caster sugar
- 15g freshly ground white pepper
- large bunch dill , finely chopped
Per fillet
169 kcalories, protein 14g, carbohydrate 1.1g, fat 12.1 g, saturated fat 2.5g, fibre 0g, salt 2.62 g
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