Recipe for a Meal: Mackerel Cured with Fenugreek Served with Potato Salad
Cured Mackerel with Potato Salad: A Recipe by Heston Blumenthal
In a culinary collaboration, renowned chef Heston Blumenthal has shared a unique recipe for cured mackerel, paired with a flavourful potato salad.
The mackerel dish begins with four fresh fillets, arranged flesh to flesh in a gratin dish. To create the curing mixture, combine sugar, salt, crushed black peppercorns, and finely chopped dill in a bowl. Fresh dill is a perfect choice for this dish, adding a subtle, aromatic touch.
Next, the mackerel fillets are coated generously with the curing mixture. Two fillets are layered in the gratin dish, followed by another layer of the herb mixture. The mackerel is then covered with cling film and a wooden chopping board, and left to cure in the fridge for at least 24 hours.
While the mackerel cures, the potato salad comes together. Small, waxy salad potatoes are boiled until tender, then drained and cooled. Ground coriander and turmeric are added to the potatoes, giving them a warm, earthy flavour. Fresh fenugreek leaves are another key ingredient, adding a hint of bitterness and a fresh, aromatic note.
Butter and olive oil are used to cook the potatoes until they are golden and crispy. Once cooked, the potatoes are combined with the fenugreek leaves and a drizzle of the cooking liquid.
When the mackerel is ready, it is scraped off the herb mixture and cut into thin slices. The dish is traditionally served with rye bread and a beetroot salad or the potato salad described above.
Herbs like parsley, tarragon, chives, and dill are best used in late spring, making this recipe a perfect choice for early summer dining. Enjoy this unique culinary experience and impress your guests with this innovative recipe by Heston Blumenthal.
