The Caterer

Kippered mackerel with sea beet and rock samphire – by Mark Hix

08 July 2010
Kippered mackerel with sea beet and rock samphire – by Mark Hix

This recipe for crab and sea vegetable salad is by chef and restaurateur Mark Hix. For more recipes, see our article," target="_blank" rel="noreferrer">Mark Hix - Wild at Heart >>

To kipper the mackerel, cut off the heads, split them open, discard the innards, remove the backbone and cut out the ridge of bones by the dorsal fins.

(Serves four)

• 4 kippered mackerel
• Flour for dusting
• 20ml olive oil
• 120g sea beet
• Salt and pepper
• 4tbs pickled rock samphire


Dust the mackerel in flour. Heat the oil in a non-stick pan. Fry the fillets for two or three minutes depending on their thickness, and season to taste.

While it's cooking, rinse the sea beet and wilt it in the water used for rinsing, also about two to three minutes. Drain.

Arrange the sea beet on plates with the mackerel on top. Decorate with rock samphire and a hint of the liquor.

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