Mackerel with Squid_ Savoy Cabbage and Smoked Bacon

Mackerel with Squid, Savoy Cabbage and Smoked Bacon

Prep time: 16-20 minutes
Cooking time: 5 minutes
Serves: 4


  • 4x 150g Mackerel fillets
  • 200g prepared squid rings
  • 3 tbsp olive oil
  • Chopped herbs (to garnish)
  • 2 tsp garam masala
  • 4 salad potatoes, boiled and cut in quarters lengthwise
  • 1 carrot, diced and boiled
  • 1/2 Savoy cabbage, ribs removed, leaves shredded, blanched and drained
  • 1 small onion, diced
  • 60g smoked bacon, diced
  • 60ml cream
  • 200ml chicken stock
  1. Heat 1tsp of oil and cook the bacon and onion.
  2. Add the chicken stock and boil until reduced by half, then add the cream.
  3. Bring to the boil and add the cabbage, potatoes, and carrots and simmer for 10 minutes. Season with salt and pepper to taste.
  4. Roll the mackerel in the garam masala.
  5. Heat the oil in a pan and add the mackerel and cook skin side down until skin starts crisping up. Flip and cook through to other side.
  6. Remove the mackerel and quickly saute the squid rings to heat through.

To serve:

1.Spoon some of the vegetables in the centre of the plate and place the mackerel on top. Spoon around a little more of the sauce from the vegetables. Place squid rings on top.