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As I mentioned previously, on Tuesday it was my birthday and Mr Rigg and I had lunch at The Victoria pub in Altrincham.  We have wanted to go and eat there for as long as we’ve known about it, but for whatever reason never been until this week.

We weren’t disappointed.  The pub serves dishes with a strong emphasis on seasonal and local ingredients.  We chose three starters/light dishes and sat listening to the Pipettes

What we ate…

Local Asparagus Muffin ~ grilled Cheshire/Lancashire asparagus served on a toasted muffin, topped with a poached egg and creamy hollandaise sauce.

Gorgeous fluffy muffin, tasty asparagus, a runny golden yolk and buttery hollandaise sauce.  I could have eaten this dish over and over again.

Sarsaparilla Glazed Belly Pork Ribs ~ Meaty pork ribs glazed in an orange and sarsaparilla sauce served with chunks of bread for mopping.

This was more Mr Rigg’s choice than mine – I did try a mouthful and the glaze was delicious.  Any menu that includes ‘bread for mopping’ is five star in my opinion!

Seared Mackerel Pikelet ~ Pan fried mackerel fillet, served on a toasted pikelet with a pickled walnut and rocket salad, with herb dressing.

A real surprise – I wasn’t sure about this dish when I first saw it, but the flavours were heavenly.  A toasted pikelet and soft mackerel with herby dressing and pickled walnuts.  I’d never had pickled walnuts before but they were scrumptious with the rest of this dish.

I was also equally tempted by their battered fish butty with tartare sauce and chunky chips.  We will be going back for one of these.  My only complaint?  Too much parsley.

If you live near to Altrincham or are visiting I would highly recommend a visit to The Victoria.  A lovely atmosphere, delicious and inventive dishes and ‘bread for mopping’!  Oh, and you can’t miss it – the whole building is painted mint green!

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A beautifully delicate and fragrant dish for a Friday night.  Last night we made this yummy fish dish, which is so so quick and so so easy.  I realised it would be a great meal to make for friends, as it doesn’t involve slaving away for hours and doesn’t require you to spend time when your guests are with you beavering away in the kitchen.

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The mint and spring onions for the dressing came from our garden, and the mackerel from Out of the Blue fishmongers in Chorlton.

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Grilled mackerel with a lemon and mint dressing

Feeds 2 hungry people

4 mackerel fillets (ask your fishmonger to fillet two whole mackerel for you)
4 spring onions, roughly chopped
1 tbsp capers (drained and rinsed if salted)
small clove of garlic
handful of mint
1 lemon (zest and juice from half)
Lots of extra virgin olive oil
Salt and pepper

Turn your grill on high.  Cover a baking tray or grill pan with foil and pop on the mackerel fillets skin-side up.  Season with salt and pepper and bung under the grill for about 3 minutes on each side.

Whilst the mackerel is cooking, prepare your dressing.  Bung into a food processor the spring onions, capers, garlic, mint, lemon zest and lemon juice.  Blitz until finely chopped.  Taste and season with little salt.  Pour in enough extra virgin olive oil to make it a thick dressing consistency and stir well.

Serve the grilled mackerel drizzled with the lemon and mint dressing, and a pile of buttery crushed potatoes.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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