Comments on: Saffron Orange Soused Mackerel Salad

By: Madalene

Madalene — Tue, 07 Feb 2012 17:47:53 +0000

Hi Chris,
Just warm it through.
Happy cooking

Maddy

By: Chris

Chris — Tue, 07 Feb 2012 05:48:39 +0000

Hi there, Im planning on making this dish today!
“Souse-ing” is basically a marinading process correct, Yet you only sit the mackerel in the Vinaigrette for seconds?
How much do you reduce the Vinaigrette by, To a syrup, or is it just to warm it through?

By: Jim Henderson

Jim Henderson — Mon, 02 Aug 2010 07:52:55 +0000

Having called at the Cherry Tree on Sunday (1st Aug), we find it isyour second day as the BL! We were delighted with the food. The mackerel was excellent – also the rare sirloin. Probably the best bit of beef we have eaten out.
Good luck for the future.

By: Claudia

Claudia — Sun, 06 Jun 2010 09:28:40 +0000

Dear,

I am surrounded by fresh mackerel around here and I just didn’t know what to do with them as I remain attached and familiar with South Atlantic fish species… Anyway, I’ve been looking for an inviting recipe to make with the fresh mackerel I find here for quite a while until I found this one. This recipe has everything it takes to please me, I am sure I will love it..

Thanks,

By: cmn

cmn — Mon, 24 May 2010 10:01:24 +0000

Another great recipe.
This is the only blog/website that I am ‘signed up’ for and it gives me so much pleasure – it is for enthusiasts and profesionals alike. May I take this opportunity to let others know that I noticed that there is a new category in the Observer Food Monthly Awards this year, which is ‘best blog’. I say no more…..

By: Angela@spinachtiger

Angela@spinachtiger — Sun, 23 May 2010 15:50:16 +0000

Looks like a work of art. Could this work with salmon or red snapper?

By: Madalene

Madalene — Sun, 23 May 2010 15:49:51 +0000

Dear Angela,

This recipe would be absolutely delicious with both red snapper, salmon and red mullets.

Happy Cooking,

Madalene

By: Jane

Jane — Sun, 23 May 2010 15:26:10 +0000

Sourcing fresh mackerel is always tricky unless you are right by the sea which I don’t. In fact you can’t get further from the coast than where I live. I’ve had some success with frozen fillets though which means I might give this a go.

By: Kazumi Kinross-M.

Kazumi Kinross-M. — Sun, 23 May 2010 08:52:58 +0000

I shall definitely try this! I can already see how delicious it will be! In fact, I cooked an orange-flavoured mackerel dish about a week ago; it was however, with olive and caper, plus orange, which, by the way, is really good as well.

Incidentally, I just wondered which soy sauce you are using; I have not located a tasty enough one, and it has become my routine to bring a couple of bottles of top quality one (really tasty!) from Japan, every time I visit there.

By: Madalene

Madalene — Sun, 23 May 2010 08:51:30 +0000

Hi Kazumi,

I have to confess that I buy the standard Kikkoman Naturally Brewed Soy sauce, I know it’s mass produced but I trust the brand and I know what to expect. I have made this dish once with Ketchup Manis which is slightly ticker and sweeter, it was nice to but a bit too dark for my liking.
Would you please be so kind as to share with us your favourite soy sauces as I find it fascinating and interesting.

Happy Cooking,
Madalene