Lowlander Mackerel Beer Winter IPA

Mackerel. You can prepare it in many ways; through a fresh salad, to grill on the BBQ or just a quick cook. Ask your fishmonger to fillet the mackerel for you and you’re good to go. This oily fish comes great with a touch of sour so pickled onions are a great choice. Sweet, sour, a bite and a tiny bit of salt, this dish has it all.

Mackerel, Grilled Watermelon, White I.P.A. Pickles & Horseradish Mayonnaise

Starter or light main | Serves 4

Ingredients
For the pickles
250 ml white wine vinegar
250 ml Lowlander Winter I.P.A.
1 tbsp seasalt
1 tbsp sugar
15 pickled silverskin onions (halved)
10 radishes (sliced thinly)
3 small carrots (peeled into ribbons)
3 cauliflower florets (very thinly sliced)
2 tbsp juniper berries
1 sprig of fresh rosemary
1 bay leaf

For the horseradish mayonaise
2,5 tbsp mayonnaise
1 tbsp fresh grated horseradish (or from jar)
½  tsp chopped fresh rosemary
Salt & pepper to taste

For the remaining dish
4 fresh mackerel fillets, skin on, each fillet cut into 3
Olive oil
Juice of ½ lemon
Watermelon, cut into long cubes
Salt & pepper
Garnish: wild garlic flowers or cress (or watercress)

This is how you make it

  1. Start with the pickled vegetables: bring the white wine vinegar, salt and sugar to boil in a small saucepan until sugar and salt are resolved.
  2. Cool the vinegar, add Lowlander Winter I.P.A. and store in the fridge for at least 30 minutes.
  3. Meanwhile cut all vegetables and put them into a 500 ml jar.
  4. Add the spices, cover with the vinegar mixture from the fridge. Leave for at least 2-3 hours but preferably a few days.
  5. For the mayonnaise: place all the ingredients in a mixing bowl. Mix well and season to taste. keep in the refrigerator until needed.
  6. Just before serving prepare the mackerel and watermelon. This requires some multitasking and time management skills as while the fish is frying you will also prepare the watermelon.
  7. Heat a non stick pan and a grill pan over medium heat and add olive oil to both pans. 
  8. Season the mackerel fillets with salt and pepper. when the non stick pan is very hot place the mackerel fillets, skin side down. Fry for 2 minutes. 
  9. At the same time add the watermelon to the other pan, grill on 1 side for approximately 2 minutes. Remove from the pan and season to taste. 
  10. After 2 minutes of frying, carefully turn over the mackerel, then remove the pan from the heat and leave for 1 minute. The residual heat will carry on cooking the fish. Squeeze with a little lemon juice and start plating. 
  11. Place the watermelon, seared side upwards, on the plate with the mackerel next to it. Place the pickled veggies around, scatter a little watermelon dice. Drizzle with the horseradish mayonnaise and garnish.

Serve with a Lowlander Winter IPA