Refresh
    Mackerel Skewers with Lemons, Tarragon and Fennel

    Those Mackerel Skewers give an elegant twist on that humble Fish. The Mackerel's taste is not dissmilar to Salmon and the one of Tuna, a little like a North meets South romantic affair  of taste in the Oceans and Seas.The healthy full of Omega 3, Mackerel fillets are seasoned then rolled up in little parcels stuffed with delectable goodness: Julienne of Fennel, Tarragon Leaves, and LemonZest. Those Mackerel Skewers are the epitomy of what is delicious during Summer.

    Putting it all Together
    Mackerel Skewers with Lemons and Tarragon
    Timing
    • Preptime: 15-20 minutes.
    • Cooktime: 20 to 30 minutes.
    • Servings: 2 portions
    Ingredients

    Mackerel Fillets, deboned, 4. (2 per Skewer, 1 Skewer per Person. This can be easily multipled with the number of Guests for a BBQ Party.)

    Lemons 5.

    A Bunch of Tarragon.

    Smoked Sea Salt.

    Cracked Peppercorns Black or Multicoloured.

    Fennel Bulbs 2.

    Lemon Zest.

     

    Steps

    First light the Barbecue and let your Partner deal with managementof it and the Temperature.

    If using Wooden Skewers, soak them in a bowl of Water for a fair few minutes. It is to prevent them from burning once they hit the BBQ.

    Meanwhile prepare the Filling for the Mackerel Rolls. Start by removing the Leaves of the Tarragon Stalks. You do not need to chop the Leaves however you can chop in tiny pieces the edible Stalks to be added to the Filling. Set the Tarragon aside.

    Then work upon the Fennel Bulbs. Remove the conical bottom parts of the Fennels for they are slightly bitter. If there is any Front to the Fennel, Keep them and chop them up for they are edible. They can also be part of the Filling.

    Now for the Fennel Bulbs they need to be chopped into long (as long as you can with Fennels) very thin Strands. The thinner the better for Vegetables done 'à la Julienne'. Pour the Juice of half a Lemon upon the Fennel Strands to prevent them to tarnish. Set aside.

    Turn your attention to the Mackerel Fillets. Lay them upon a Board after washing them and drying them gently with Kitchen Paper Towels. Check that they had been properly deboned.

    Seasoned the Fillets with Sea Salt and the Cracked Peppercorn. Grate some Lemon Zest over the Mackerel Fillets. (use the Lemon half you used for the Fennel to keep their colours.) Add the chopped Fennel Fronts and the chopped Tarragon stalks.

    Remove the Skewers from the Water. Don't throw the Water away, it can be re-used to water plants from the Garden, Balcony or House Plants at a later stage when you are at leisure and not preparing a Meal. 

    However cooking for me is a leisure activity which I enjoy very much. With a little Glass of Sauvignon Blanc ( I can only recommand a good 'Langudoc') but also with Radio on, either Classic FM or LBC.

    To go back to our Sheeps, cut the Lemon in quarters, and put one quarter of Lemon upon each Skewer at the very base, they will hold the Mackerel Rolls into place.

    Fill the Fillets of Mackerel with the Julienne of Fennels and the Tarragon Leaves. There I will say that little amount goes a long way because you do need to roll the Mackerel Fillets and overloading them will just break them and we do not want that to happen.

    Roll one Mackerel Fillet at a time then place it carefully upon the Skewer. The Skewer will act as a holder to maintain that rolling shape of the Stuffed Mackerel Fillets.

    Place another quarter of a Lemon, then another Mackerel Fillet Roll and finish with another quarter of a Lemon. You have then one Skewer done and ready to be Barbecued. Repeat the operation with the other Skewer.

    Place your Skewer on the Barbecue and turn them carefully regurlaly for them to cook evenly but also their Filling inside them.

    You will smell the fragrance of the aromatic Tarragon filling up the air. You will also be delighted when it is time to eat your Mackerel Fillets with Lemon, Tarragon and Fennel Skewers. Serve them with more Lemon Quarters, fresh ones. Flavoursome, Zesty, voluptuousely Anisidy because of the Fennel those Skewers are a winner for the Tastebuds.

    Now the Mackerel Skewers can be served with Simple Salads, like a Greek Salad or a Side with Crinkled Barbecued Potatoes, Spring Onions and a Tarragon, Chive and Parsley Butter.

    As for the Beverage a cold White Wine is one of the best accompaniements for this Dish.   

     

     

     

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