Mackerel with currant sauce and radicchio is a traditional British recipe for a classic dish of griddled whole mackerel served with a currant-based sauce and white radicchio. The full recipe is presented here and I hope you enjoy this classic British version of: Mackerel with currant sauce and radicchio.
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Griddling fresh mackerel gives it a smoky, savoury edge that is complemented by the sweet and sour currant sauce.
Ingredients:
2 whole mackerel, butterflied
4 tbsp olive oil
1 head white radicchio, leaves torn into bite-sized pieces
3 tbsp hazelnuts, roasted
sea salt flakes and freshly ground black pepper
For the currant sauce:
120ml (1/2 cup) extra-virgin olive oil
150g (5½oz) shallots, finely chopped
150ml (3/5 cup) white wine
360ml (1 ½ cups) white wine vinegar
75g (3/8 cup) caster sugar
125g (7/8 cup) currants
sea salt flakes and freshly ground black pepper, to taste
Method:
To prepare the sauce, heat the oil in a saucepan, add the shallots and sweat over a low heat for about 15 minutes or until just golden. Add the wine, vinegar, 150ml (3/5 cup) water, sugar, currants and a little salt and pepper. Simmer briskly until the shallots are very tender and the sauce is thick and syrupy. You should have 225ml (1 cup less t tbsp) of sauce after the reduction. Cool and chill until needed.
Heat 1 tablespoon of olive oil in a frying pan over a high heat and sauté the radicchio leaves. When the leaves are blistered and lightly wilted, season with salt, then add the hazelnuts and 4 generous tablespoons of the currant sauce. Set aside to keep warm.
Heat a griddle pan over a high heat. Cook the mackerel fillets skin side down for 2–3 minutes. Turn the fish over and cook for a further minute.
Set the fish aside to rest briefly then cut into slices. Brush with the remaining olive oil and season with salt and pepper. Spoon the radicchio mixture onto warmed plates and top with the fish slices. Serve with the remaining currant sauce.
