Supersonically healthy Mackerel, Herbed Feta Quinoa and Creamed spinach
Last night my husband and children went fishing on Chessil Beach with friends. In a huge break from the norm, each family came back with 28 mackerel, or thereabouts!!! Our veg garden is slightly over-run by spinach so this and its herbs added to the satisfyingly homegrown/self caught lunch.
glug of virgin olive oil
2 tbsp lemon juice
75g feta cheese
1 handful of currants
small handful of spinach leaves
small handful of basil leaves
a few chives
Cream (optional – but the spinach can be strong in flavour so this may be necessary)
Rapeseed oil or olive oil
4 Mackerel, filleted
- Put the quinoa and water in a pan and simmer for 15 minutes, adding more water if necessary.
- Remove from the heat and place a tea towel on top of the pan with a lid on top of that. Leave it.
- Now steam a pile of spinach which will squeeze into a pan and when it has wilted, blend it with a knob of butter and some seasoning. Set aside in a bowl and keep warm.
- Mix the olive oil and lemon juice into the quinoa.
- Chop the herbs and add them too, along with crumbled feta and currants. Transfer to a bowl and top with borage flowers.
- Heat the oil in a frying pan.
- Put some Buckwheat flour on a plate and season it.
- Slash the skin of each fillet to stop them from curling in the oil and coat each with the flour.
- When the oil is hot, add the fillets to it, no more than 3 at at time as adding them all at once would lower the heat too much.
- When they are crisp and pale brown (if they are dark the fish may be overcooked), drain on kitchen paper.
- Serve. It is pretty to present it all in the table centre for everyone to help themselves to the flowered quinoa salad.