Mackerel salad with fennel, blood orange and pomegranate vinaigrette

Name: Mackerel salad with fennel, blood orange and pomegranate vinaigrette
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; juice of ½ lemon; 4 additional pomegranates; 1 Fennel, Blood Orange and Pomegranate Salad recipe; salt and freshly ground black pepper; 4 mackerel fillets; 50 ml extra virgin olive oil, plus a little extra for the mackerel; 50 ml extra virgin olive oil, plus a little extra for the mackerel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Mackerel has to be one of my favourite fish. It’s great value, hassle-free to cook and prepare (no scales) and also has a fantastic flavour. What more could you ask for?

Ingredients

1 Fennel, Blood Orange and Pomegranate Salad recipe
4 additional pomegranates
juice of ½

Fish course
Pescatarian
Gluten-free
Sensational

Method

Make the Fennel, Blood Orange and Pomegranate Salad, reserving the fennel tops.
Remove the seeds from the additional pomegranates, place in a blender and whizz for 30 seconds. Strain through a sieve and pour into a pan. Heat and reduce by half, which should take about 10 minutes. Whisk in the lemon juice and olive oil.
Cut the mackerel fillets in half