Brined and pan fried mackerel with fermented relish

An extra recipe for paid members only

There is little more deeply satiating and savoury than this way of preparing a fillet of mackerel. Living by the sea, I’m a big fan of fish and opt to use it as a treat once in a while, making it something special. Inspired by bacalao, a salted cod and tomato lentil stew, this recipe takes any oily or white fish and gives them an entirely new depth and moorishness. It works well with both raw fish as well as smoked, but if using smoked, you only need cook it long enough to crisp the skin.