Bacon Wrapped Mackerel with Side Salad

fish

Bacon Wrapped Mackerel

So Spring has sprung. Yet the problem is that the weather can be so variable. Yes, I want to move (ok with some resistance) away from the heavier and warming foods of winter, but I am not yet willing to embrace the light dishes of summer; and anyway not everything is in fully in season. So, something must replace the intensity of flavours I am giving up if I am to embrace the change. Here it is. Mackerel. I love this oily fish, the rich, deep flavour, and it needs something equal to its weight and that is a wrapping of thin rashers of smoked bacon with a balanced side-salad as a (not so) welcome nod to the new year. Actually, you could look at this as a deconstructed BLT – but there is a reason why those flavours work so well and why that sandwich is such a hit. Anyway, this is something akin to that, but without the need of bread. It will serve two as good main course, or four as a starter.

Ingredients

  • 2 Mackerel, filleted
  • 8 Rashers of smoked bacon
  • 1 Avocado
  • Half cucumber
  • Cherry tomatoes
  • Parsley
  • Lettuce

 

Method

  1. Grill on to the highest setting
  2. Using the back of a knife smooth out and thin each of the bacon slices, and remove the rind.
  3. Pepper the flesh side of the mackerel and wrap with the bacon slices. Place onto a baking sheet and put under the grill. Leave under the grill until the bacon is cooked  – about 8 to 10 minutes
  4. Meanwhile chop the other ingredients into a salad, plate up the fish and serve.
Advertisements

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
This entry was posted in FIRST COURSE, Fish, Quick Suppers, SECOND COURSE and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s