Cured mackerel with spiced avocado

Name: Cured mackerel with spiced avocado
Cook time: 2 h 30 min
Yield: 6
Ingredients: 1.5kg mackerel fillets, skin on; 200g cucumber; 40g salt; 50g sugar; 3 ripe avocados; 1 tsp dill, chopped; 1 tsp tarragon, chopped; 1 tbsp creme fraiche; 1/2 tsp Tabasco sauce; 1 lemon, juiced; 60ml olive oil; 4 celery stalks, trimmed, chopped into 3mm dice; 1 handful toasted walnuts, chopped; 2 green apples, cored and cut into thin batons

March 3, 2014

Frank Camorra's flavour-packed cured mackerel with spiced avocado.Marina Oliphant

Time:2 hours +Serves:6

Lightly curing an oily fish like mackerel is an excellent way to preserve the flavour. After curing, you only need to fry it very briefly.

Ingredients

1.5kg mackerel fillets, skin on
200g cucumber
40g salt
50g sugar
3 ripe avocados
1 tsp dill, chopped
1 tsp tarragon, chopped
1 tbsp creme fraiche
1/2 tsp Tabasco sauce
1 lemon, juiced
60ml olive oil
4 celery stalks, trimmed, chopped into 3mm dice
1 handful toasted walnuts, chopped
2 green apples, cored and cut into thin batons

Method

Remove blood and bones from mackerel. Place cucumber, salt and sugar in a food processor and process until a wet slurry forms. Place mackerel fillets into a large ovenproof dish, spoon over curing mixture and mix until fish is covered. Set aside for two hours. Remove fillets from curing mixture and rinse gently. Pat dry and cut each fillet into three pieces. Place avocado, herbs, creme fraiche, Tabasco and lemon juice in a bowl and puree with a fork.
Heat oil in a frying pan over a medium heat. Add cured mackerel pieces, in batches if necessary, and fry for 20-30 seconds on each side, or until lightly browned on both sides. Carefully remove mackerel pieces from pan using a fish slice. Spread celery, walnuts and apple over six plates, then place 3 tablespoons of avocado puree on each plate and top with mackerel. Drizzle with olive oil and a squeeze of lemon juice.