The RNLI Fish Supper 13th – 15th October: Cook it. Eat it. Share it.
It’s that time of year again where I share with you a new and fantastic recipe for you to try out at home and wow your dinner guests with. For those of you that follow me on Instagram stories, you would have seen me replicate this very dish over a course of a few hours! A classic cooking mistake on my behalf and a useful tip for you…. make the beetroot pickle in advance of your dinner, or just start your prep early! Now before I share this very tasty recipe it’s only fair I give you some background info on what the #RNLIFishSupper is all about!
The Royal National Lifeboat Institution (RNLI) is a charity that provides 24 hour search and rescue, seasonal lifeguards and inland emergency flood rescue. Each year the RNLI holds its annual Fish Supper weekend, this year from the 13th – 15th of October, where they are encouraging people all over the UK and Ireland to host a fund raising fish-themed meal for friends and family to help the charity continue to save lives at sea.
A few key facts:
95% of the RNLI’s people are volunteers.
RNLI lifeboat crews rescued 8643 people and saved 431 lives last year.
RNLI crews and lifeguards have saved over 142,200 lives since 1824.
For foodie inspiration, hosting ideas and tips and more importantly to receive your free Fish Supper fundraising pack visit – RNLI.org/FishSupper2017
Crispy Mackerel, Pickled Beets & Yoghurt Sauce
Serves 2: 1 Hour cooking
4 Mackerel fillets
1 garlic clove
1 inch piece ginger
2 tbsp of honey
1 tbsp olive oil
2 large beetroot
100g white sugar
150ml cider vinegar
2 bay leaves
2tbsp balsamic vinegar
Herby yoghurt sauce:
A handful of coriander
1/2 tsp cumin seeds
5 tbsp yoghurt
1 tbsp olive oil
Salt and pepper
- Preheat oven to 200 degrees. Wrap beetroot in tin foil and cook for 40 minutes until soft in the centre.
- While the Beet cooks, make the marinade. Peel and crush garlic and grate ginger. Mix in a bowl with the honey and olive oil. To prevent the mackerel fillets from curling when cooking, make three scores across the skin of each, before covering with the marinade. Refrigerate for at least 30 minutes.
- When the beets are cooked, leave to cool slightly before running under the tap while peeling the skin (be careful of the natural pick dye). Cut the beetroot into small cubes.
- For the pickling liquor, add the sugar, cider vinegar, bay leaves and 150ml water to a saucepan and bring to the boil. Reduce the heat and simmer for 2 minutes. Add the balsamic vinegar and beetroot. Refrigerate to cool.
- For the yoghurt sauce, toast cumin seeds in a dry frying pan until aromatic then pour into a bowl along with the yogurt, olive oil and a good pinch of salt and pepper. Give everything a good stir with a spoon.
- Pop the grill on medium high. Remove the mackerel fillets from the fridge and cook under the grill for 4 minutes on each side, basting the left over marinade as you turn. Serve hot or cold with the pickled beetroot and yogurt sauce.
*Recipe provided by our friends at Farmdrop – the online food deliver company operating in London, Bristol and Bath who source their food from local farmers and fishermen – farmdrop.com