- Serves 4
- 4 mackerel fillets
- 250mls pomegranate juice
- ½ teaspoon ground black peppercorns
- ½ ground sea salt
- ½ teaspoon cinnamon
- 20g butter or 20mls olive oil (if frying)
- Fresh pomegranate seeds and sprig of fennel to garnish
Scottish Mackerel Fillets Glazed with Cinnamon and Pomegranate Syrup
Scottish Mackerel Fillets Glazed with Cinnamon and Pomegranate Syrup
Recipe by Chef John Watret
Ingredients
Method
1. Lay the mackerel in an earthenware dish. Sprinkle with salt, pepper and cinnamon.
2. Boil the pomegranate juice until thick and syrupy. Cool.
3. Brush the top of the mackerel with pomeranate juice and let stand for 10 minutes to fully absorb the flavour.
4. Grill or fry at a medium heat for 4-5 mins taking care not to let the fillets burn.
5. Serve hot or cold decorated with fresh pomegranate seeds and sprigs of fennel.
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