Spicy fish

Mackerel paté

• 600 GRAM COD FILLET
• 1/2 TSP CURCUMA POWDER or GRATED ROOT
• 2 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• 2 RED PEPPERS, chopped
• 1 ONION, chopped
• 1 CUP YOGURT
• 1 TBSP LEMON JUICE
• 2 TBSP BESAN FLOUR
• 1/2 TSP GARAM MASALA

• 400 GRAM SMOKED MACKEREL, cut in pieces
• 200 GRAM COD FILLET, cubed
• 250 GRAM GOOSEBERRIES, halved
• 1/2 CUP WHITE WINE
• 1/2 FENNEL, cut

Mix the lemon juice with the garlic, gingerroot, and salt to taste and marinate the fish one hour in this mixture. Take the fish out and dust it with besan flour. Fry the fish 2 minutes on each side in hot oil. Take it out of the pan. Stir fry the onion and red pepper 5 minutes, add the yogurt and kurkuma and bring this to the boil. Add the fish and simmer for 5 minutes. Dust it with garam masala.

Mix the cod with half of the mackerel, the fennel, the wine and pepper and salt to taste and puree this in a food processor. Put one third of this mixture on the bottom of a greased rectangular form. Add half of the cut mackerel and half of the gooseberries; again a layer of pureed fish, a layer of mackerel and gooseberries and a layer of fish puree. Bake the paté one hour in the oven at 150 degrees Celsius and allow it to cool down completely.

Mackerel belongs to the family of tuna. The best time of the year to buy mackerel is February/March. Mackerel contains a lot of fat (11% but most of it is unsaturated.

See also a recipe for risotto with mackerel and mackerel with gooseberry sauce.