'Tis almost mackerel season and if you're not the type to go fishing (honestly, those little boat trips from Brighton Marina are SUCH fun) head to Fish in Shoreham harbour for spanking fresh mackerel.
I'm a squeamish pescatarian and I can still handle this dish so don't get all funny about the raw nature because this is delcious and the perfect FitBitch meal. I haven't put 'exact' measurements down as so many people fear cooking and think they've got to follow a recipe to the letter for it to turn out 'right'.What is right is how it tastes to you. Your taste is all that matters!
Ingredients
Fillet of mackerel
quarter of a shallot, finely chopped
3 gherkins, finely chopped
flat leaf parsley finely chopped
spoonful of Fat Free Total Greek Yoghurt
dash of Worcestershire sauce
dash of Tabasca
few capers
For the soup
inch of cucumber, peeled
half a garlic clove
bunch of fresh mint
dash of white wine vinegar
spoon of Fat free Greek yoghurt
salt and pepper to taste
Remove any pin bones form the fish, remove the skin and dice the flesh. Add all the ingredients together and combine in a bowl. Adjust the seasoning. Leave to one side.
To make the soup, combine everything in a blender and blitz until smooth.
Serve.Ta Dah!
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