Stuffed Mackerel with quinoa, pine nuts, pomegranate & orange
3 red onions
1 bunch coriander
100ml white wine vinegar
1 bulb garlic
100g pine nuts
5g cumin powder
1 green chilli
1ltr vegetable stock
½ bunch mint
100ml olive oil
2g crushed black pepper
Using the back of a knife scrape the scales. Rinse the mackerel under cold water to remove any remaining scales. Starting at the point where the tail meets the body, cut the belly open, take out the entrails with your finger, and discard them. Rinse the belly cavity clean and then pat the fish dry using paper towels.
Score the sides of the mackerel.
Peel and slice 2 red onions, add white wine vinegar, cumin, chopped coriander & green chillies. Salt & pepper.
Stuff the belly of the mackerel and tie it with twine, making sure the stuffing is in place.
Cook the quinoa in the vegetable stock, until light and fluffy.
Add the olive oil, pine nuts, raisins, pomegranate, orange zest & juice, mint & ½ bunch of coriander. Season accordingly.
Heat the oven to 180 degrees C.
Line a tray with grease proof paper.
Space out the mackerel.
Bake it for 7 mins each side or until golden brown and cooked.
Once cooked & cooled, carefully take the twine out.
Spoon up the quinoa salad, lay the stuffed mackerel on top.
Apply a liberal doze of olive oil.
Garnish it with slices of lemon & coriander sprigs.