Very excited to get blood oranges in the vegebox, sweeter than normal oranges, tinged with purple, the temptation was to put them into something sweet but I am a bit overloaded with cake at the moment.
Following my policy that seasonal ingredients always work together, I opted for some sustainable fish – Mackerel- oily fish loves some citrus and so I put together a zingly blood orange vinaigrette mixed with steamed leeks , green olives and red onions.
In summer I think you could use fennel or celery in place of the leeks
I bought some whole mackerel from the fish stall in town, there are some massive specimens available at the moment. In was a chance to keep practising my fish filleting, firm confident strokes and pin-boning, what else are eyebrow tweezers for.
Served above some boiled finely sliced potatoes.
Leek, Red Onion , Olive & Blood Orange Vinagrette
For four mackerel fillets ( two per person as a main , one as a starter)
1 medium leek finly sliced and steamed
1 red onion finely slived
2 tbsp of green olives stoned and cut in hald
Segments from one blood orange
Juice of one blood orange
1 tsp of honey
1 tsp of rape seed oil
1 tsp of wholegrain mustard
1 tsp of white wine vinegar
- Mix together the orange juice, honey , wholegrain mustard and white wine vinegar.
- Marinade the steamed leeks, red onions and olives in the vinaigrette for at least half and hour.
- Add the blood orange segments just before serving.
- Season the mackerel fillets with salt and pepper
- Grill the fillets for a few minutes on each size
- Dress with the vinaigrette.