This is not going to be a recipe as such, but a quick idea for lunch. I think I’ve already said before how much I like the type of food prepared in advance, so when I’m in a hurry I can just throw everything together on a plate and, as a result, have a decent healthy meal ready! I usually buy a big batch of mackerel and prepare escabeche, which could be easily kept in the fridge for three days and taste even better on the second day! This time I’ve decided to poach the fish in a simple court bouillon and serve it later on a toast or in a salad. Poached fish does not last as long as the marinated one but if you are going to eat it on the next day, it’s absolutely alright.
Few words about my beloved mackerel, which is also recommended by fish4tomorrow’s Quickfish guide, which surely needs to be used more often. Mackerel is a great source of Phosphorus, Protein, Vitamin D, Niacin, Vitamin B12 and Selenium. It is also a rich source of omega-3 fatty acids and simply tasty fish!
Poached mackerel salad
Serve 2-4 depending on the appetite
For court – bouillon:
- 500 ml vegetable or fish stock (homemade is better)
- 2 small celery sticks, sliced
- 2 small carrots, peeled and sliced
- 1 onion, peeled and sliced
- 250 ml dry white wine
- 1 bay leaf
- Good pinch of fennel seeds
- 2 big mackerels, filleted and pin boned
For the salad:
- A few handfuls of greens
- 2 soft-boiled eggs
- For dressing
- 4 tbsp olive oil
- 1 tbsp cider vinegar
- ½ teaspoon Dijon mustard
- Salt and pepper
For the dressing:
- Mix oil, vinegar and mustard until emulsified and season with salt and pepper.
- Put all the ingredients together for the court – bouillon, bring to the boil, lower the heat and simmer for 5 minutes. Remove from the heat and leave to infuse.
- Then strain it into a big pan, which will fit 4 fillets in one layer (I use a big frying pan). Bring to the simmer, take off the heat, put the fish in (fillets should be submerged completely), cover with a lid and leave it to cook in residual heat.
- Then cool transfer to the fridge.
- To serve the salad, drain the fillets very well and flake them. Arrange some greens on each plate, flaked fish and half of the egg. Drizzle everything with the dressing, grab some brad and you have a lunch!