Tea-Smoked Mackerel with Crab Apple Jelly

Succulent mackerel fillets smoked over a fragrant tea mixture and served with home-made sweet and tangy crab apple jelly.

Seafood High Protein Dairy Free Gluten Free Smoked

Estimated Nutrition

Calories

645.1

kcal / serving

2580.4 kcal total

Carbs

104.5g

per serving

418 g total

Fat

28.1g

per serving

112.5 g total

Protein

37.6g

per serving

150.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Sugar

leaves

Gelatine

soaked, used per 500ml liquid

100

Demerara Sugar

Fruits

500

Crab Apples

peeled and halved

GrainsCereals

100

White Rice

Liquids

unit

Water

to cover

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tsp

Oil

for greasing

Other

Tea Leaves

choice of flavour

Seafood

piece

Mackerel

fillets

Method

Strain the liquid into a jug and stir in two gelatine leaves for every 500ml.

Serve the cooked mackerel fillets with the chilled crab apple jelly.

Turn off the heat and allow the fish to cook slowly as it cools.

Place the rack over the smoking wok and cover tightly with aluminium foil.

Season mackerel and place skin-side down on a greased cooling rack.

Boil crab apples and sugar in a pan with enough water to cover until soft.

Line a wok with foil, place over high heat, and add the smoking mixture.

Mix rice, demerara sugar, and tea leaves in a bowl for the smoking mixture.

Strain again and chill the jelly in the fridge until set.