Name: Mackerel with pistachio and cardamom salsa
Yield: Serves four as a starter or two as a main
Ingredients: 30 g soured cream; 30 g double cream; 10 g basil leaves, finely chopped; 15 g coriander, finely chopped; 8 cardamom pods (or ½ teaspoon of ground cardamom); 25 g pistachio kernels, lightly toasted and roughly chopped; 2 limes: finely grate 1 to get 1 tsp zest, then juice to get 1 tbsp; cut the second lime into wedges, to serve; 1 green chilli, deseeded and finely chopped; 50 ml sunflower oil; salt; 3 cm piece of ginger, peeled (25 g); 4 mackerel fillets, skin on and pin-bones removed (260 g)

Preparation info

Serves
four
as a starter

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is a super impressive (but secretly very easy) summer starter. It also works well as a main course, served with some herb-filled rice.

Ingredients

8 cardamom pods (or ½ teaspoon of ground cardamom)
4 mackerel fillets, skin on and pin-bones

Fish course
Starter
Pescatarian
Gluten-free

Method

Using the flat side of a large knife, crush the cardamom pods to release the seeds. Transfer the seeds to a pestle and mortar and crush them finely: you should have about ½ teaspoon. The pods can be discarded. If starting with ground cardamom you don’t need to do this.
Mix a pinch of cardamom (about ⅛ teaspoon) with a pinch of salt. Rub this on both sides of the f

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Ingredients

Method

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