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21.09.12

Chef extraordinaire Joe Shannon kicks off his new series with a warming mackerel recipe. 

Peat, Lemon and Thyme House Smoked Fillet of Fresh Mackerel

 

 

For the Smoke

 

500g of dried peat broken up small (particles at the end of a bag of turf is ideal)

Rind of 2 lemons

5-6 sprigs of fresh lime

 

For the fish (4 portions)

 

4 fillets of Fresh Mackerel (the fresher the better)

Sea Salt

Cracked Black Pepper

Juice of 2 Lemons

 

Equipment Needed:

 

1 large heavy based pot, wire wrack, tin foil, fish slice

 

 

1. Prepare the smoke by placing the smoking ingredients into a heavy base pan

2. Place a wire wrack on top and cover with tin foil

3. Place over heat.. After some minutes it will start smoking

4. Now while above is happening, place the mackerel fillets on a plate and season with the salt and pepper, and pour over the lemon juice

5. Place the fillets onto the smoker and cover with tin foil, leave there for 8-12 minutes pending on the size of the fillets or until the fillets are cooked through

6. Remove from the smoke and serve with a nice salad and some of Catherine laydens beautiful brown bread

 

 

STEP 1

Gather all your ingredients together including: 500g of dried peat, rind of 2 lemons, 5-6 sprigs of fresh lime, 4 fillets of fresh mackerel, salt and pepper.

 

STEP 2

Prepare the smoke by placing the smoking ingredients into a heavy base pan. Place a wire wrack on top and cover with tin foil

 

STEP 3

 Place over heat. After some minutes it will start smoking.

 

STEP 4

Now while above is happening, place the mackerel fillets on a plate, season with the salt and pepper and pour over the lemon juice.

 

STEP 5

Place the fillets onto the smoker and cover with tin foil, leave there for 8-12 minutes pending on the size of the fillets or until the fillets are cooked through.

 

STEP 6

Remove from the smoke and serve with a nice salad and some of Catherine Layden's beautiful brown bread!