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Located above Billingsgate Market in London's DocklandsOur location
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
400ml of fish stock
2 tsp tahini
Salt and pepper
2 tsp pomegranate molasses (optional)
fresh coriander to garnish
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.