Mackerel Shawarma: a dish worthy of this astonishing fish
Our new food columnist Jenny Jefferies is the author of the For The Love Of The Land and For The Love Of The Sea series, and Islands In A Common Sea: Stories of Farming, Fishing and Food Around The World. A Love British Food Ambassador, Jenny is married to a farmer and lives in South Cambridgeshire.
Mackerel are the fastest swimming fish in UK waters; they’re able to swim up to 50 metres in 10 seconds and up to 11.25mph.
They literally are the Koenigsegg Jesko Absolut of the underwater world. (The Jesko can go from 0-60mph in just 2.5 seconds, if you must know). The Swedish manufacturer’s 5.0-liter twin-turbo V-8 engine is mated to a novel Light Speed gearbox that can handle its prodigious output, which can reach 1,600hp when running on E85 biofuel. Mackerel are built for speed too, and along with a highly forked tail, can streamline themselves by retracting their dorsal fin into a groove in their body when they swim.
The astonishing aerodynamics of both the car and the fish are highly stealth like and both are at the top of their game when it comes to speed.
But what about the taste? Mackerel is currently landing on our shores and is in season now. And when barbecued on a beach, with the waves lapping upon the sand beneath our bare feet, coupled with delicious seasoning and shared among good company, that experience alone blows my mind.
The Jesko Absolut is inspired by fighter jets, and the aesthetics show great taste. This megacar, just like the megamackerel, is sleek, majestic and beautiful. They both push the boundaries of dreams, are the absolute ultimate in performance and design, and both, have a great story to tell.
Mitch Tonks, founder of Rockfish, says in For The Love Of The Sea II: “It is important to me that we can enjoy seafood now and well into the future, which is why sustainability is so important at Rockfish. We only buy from boats we know and trust and I’m constantly travelling to find the most sustainable fisheries in the world so we can learn from them.”
Please enjoy this month’s recipe for ‘Mackerel Shawarma’ by Mitch Tonks as featured in For The Love Of The Sea II by Jenny Jefferies. Follow @jennyljefferies on Instagram and Twitter.
Mackeral Shawarma
Mitch Tonks: “I love the flavours of a good kebab so here they are with one of my favourite fish. This really is a flavour explosion. There’s lots going on, from the smokiness of the mackerel to the garlic yoghurt, fresh herbs and crunchy salad.”
Preparation time: 20 minutes | Cooking time: 5 minutes | Serves 2
Ingredients:
75g white cabbage, finely sliced
1 lemon, juiced
1 mackerel, filleted and skinned
1 heaped tbsp plain flour
Pinch of ground cloves
Pinch of ground cardamom
Pinch of ground cinnamon
Pinch of white pepper
Olive oil, for frying
2 flour tortillas
1 tomato, chopped
½ small red onion, finely sliced root to top
Small bunch of dill, chopped
Pinch of za’atar (a Lebanese spice sold in most supermarkets)
1 fresh green chilli, finely sliced
Pinch of chilli flakes
2 tbsp pomegranate seeds
For the smoked mackerel hummus
1 smoked mackerel fillet, skinned
80g tinned chickpeas, rinsed and drained
1 tbsp tahini
2 tbsp mayonnaise
½ lemon, zest
For the garlic yoghurt
1 clove of garlic, crushed
2 tbsp plain yoghurt
Method:
To make the hummus, combine the smoked mackerel, chickpeas and tahini in a food processor and blitz to a smooth paste.
Transfer to a bowl, then fold in the mayonnaise and lemon zest. Set aside until ready to serve.
To make the garlic yoghurt, mix the ingredients together with a good pinch of salt. Now dress the sliced cabbage with the fresh lemon juice and set aside.
Remove any pin bones from the mackerel fillets.
Mix the flour with the cloves, cardamom, cinnamon and pepper, then dip the mackerel fillets in this mixture to coat both sides.
Fry in a little olive oil, skinned side down, for about 2 minutes or until crisp. Turn over and finish cooking on the other side for about 1 minute.
Leave the mackerel in the pan, off the heat, while you assemble the wraps.
Warm the tortillas, then lay them out and spread the smoked mackerel hummus over them. Scatter over the cabbage, then the tomato and onion followed by plenty of dill. Lay a mackerel fillet on each tortilla. Add a tablespoon of garlic yoghurt, then sprinkle liberally with za’atar, fresh chilli, chilli flakes and pomegranate seeds.
Fold the bottom in and wrap it all up to serve.
