Raffia-tied mackerel with nutty bacon stuffing
This stuffed mackerel recipe was inspired by a popular
Turkish dish called uskumru dolmasi. The mackerel are stuffed, tied with raffia
and then grilled. They taste just as good cold so, when mackerel are at their
peak, make extra for lunch next day and serve with horseradish mayonnaise and
some peppery rocket.
Heat the oil in a large frying pan and sweat the chopped
onions and garlic over a medium heat for 5 minutes. Increase the heat and add
the bacon and pine nuts. Fry for a further 5-7 minutes, stirring occasionally,
until golden. Tip into a bowl to cool. Gently fold in the sweet marjoram,
season lightly, cover and chill until needed.
To prepare each fish, snip the backbone at the head end.
Extend the cavity opening at the tail end so you can reach the backbone more
easily. Turn the fish over and, with the heel of your hand, press firmly along
the entire length of the backbone to loosen it. Snip the bone at the tail end
and it will lift out surprisingly easily. Season the insides lightly.
Stuff the cavity in each mackerel with some of the chilled
onion mixture, then tie the mackerel along its entire length with raffia to
hold in the stuffing. Chill the fish for at least 15 minutes. They can be
chilled for up to 2 hours, but if so, allow them to come to room temperature
for about 15 minutes before grilling.
Prepare the barbecue. Once the flames have died down,
position a lightly oiled grill rack over the coals to heat. When the coals are
medium-hot, or with a moderate coating of ash, transfer the mackerel to the
grill rack and cook for about 8 minutes on each side, or until cooked and
golden.
If your barbecue has a lid, use it. This will help you
achieve an even golden skin without needing to move the fish about. Serve the
mackerel with lemon wedges and black pepper.
Serves 6
45ml/3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
6 rind less smoked bacon rashers (strips), diced
50g/2oz/ ½ cup pine nuts
45ml/3 tbsp chopped fresh sweet marjoram
6 mackerel, about 300g/11oz each, cleaned but with heads
left on
Salt and ground black pepper
Lemon wedges, to serve
Raffia, soaked in water |
