Smoked Mackerel with Baba Ganoush Couscous

Smoked Mackerel with Baba Ganoush Couscous

Ingredients

Serves 2

2 mackerel, filleted

For the marinade:

1 tsp ground cumin

1 tsp sugar

Large pinch of salt

For the Couscous:

1 small aubergine

1 preserved lemon or 1 fresh lemon plus salt and olive oil

1 tbs olive oil

4 spring onions sliced

1 tsp smoked paprika

1 tsp ground cumin

1 garlic clove, crushed

200g couscous

400ml of fish stock

2 tsp tahini

Salt and pepper

1/2 pomegranate

2 tsp pomegranate molasses (optional)

fresh coriander to garnish

Description

This recipe is packed with robust flavours. With our own smoked mackerel and the middle eastern spicy couscous. Either flake the fish into the couscous or serve it with the smoky fillets. Works well too with barbecued or grilled fresh mackerel.

Featured at The Pommery Dorset Seafood Festival and The Bexhill Festival of the Sea 2016.

How to prepare

Fillet the mackerel and remove any remaining bones from the centre of he fillets. Place in a dish and rub with the salt, sugar and ground cumin, refrigerate.

Prick the aubergine with a fork and either place on the hot BBQ for 15 minutes until scorched on the outside skin. Wrap the aubergine in foil and continue to cook for 20 minutes until smoky and soft (this can be done well in advance).

If using fresh lemons not preserved lemon, place the whole lemon in a pan of water, bring to the boil and simmer for 10 minutes until the lemon is soft and then remove , once cooled cut into wedges and sprinkle liberally with salt and olive oil, leave until required.

Heat the olive olive and soften the spring onions, then add the smoked paprika, ground cumin, and garlic. Cook until onions are soft add the couscous and heat gently until the grains are well coated with the spices. Stir in the stock and steam gently until the couscous is cooked, about 8-10 minutes.

Split the aubergine in half lengthways and scoop out the flesh with a spoon. Roughly chop the aubergine flesh and mix with the tahini. Chop the preserved lemon and mix into the aubergine with the coucous, season to taste with salt and pepper.

Place the mackerel fillets into a smoker over wood chips and cook for approximately 8 minutes. Tap the seeds from the pomegranate into the couscous and stir in the molasses (if using).

Remove the mackerel from the smoker onto a plate. Serve with a generous helping of couscous and garnish with coriander.