Tag Archive: fish recipe

  1. Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers

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    BBQ Explorers are back with their latest BBQ recipe… risotto! If you’ve never cooked a risotto on the BBQ then what are you waiting for? Be guided through this Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers. Mackerel can be substituted for other smoked fish to suit your tastes and risotto is also a great recipe for batch cooking!

    “Risotto is such a versatile dish and can be customised with various ingredients. This recipe is an autumnal family favourite in our house and can be cooked on a bbq or in your kitchen.

    It’s delicious, packed with flavour and easy to make. The Proware Kitchen Stainless Steel Tri-Ply Sauté Pan is ideal for creating this tasty dish in an outdoor cooking environment.”

    Neal Ashford, BBQ Explorers

    Serves: 4

    Ingredients for the Smoked Mackerel, Spinach and Pea Risotto

    • 75g unsalted butter
    • 2 onions, finely chopped
    • 400g risotto rice
    • 150ml white wine
    • 1.5 litres of fish stock
    • 280g smoked mackerel
    • 4 spring onions
    • 110g spinach
    • 150g frozen peas


    Cooking Method

    1. Heat the butter in the sauté pan and then fry the onions for five minutes until softened. Stir in the risotto rice and mix with the butter for a couple of minutes before adding the white wine. Keep stirring until most of the alcohol has disappeared.
    2. Add about half a litre of the fish stock to the pan and then let it gently simmer for 15 minutes. Add the next half litre and season with salt and pepper before adding the remainder of the stock.
    3. When most of the stock has been absorbed by the rice, add the peas and cook them for a few minutes.
    4. Peel the skin away from the mackerel and tear it into pieces. Then, add the mackerel to the risotto and cook it for a couple of minutes.
    5. Finally, add the spinach and let it wilt a bit before taking it off the bbq.
    6. Serve immediately, garnish with the spring onions and add parmesan cheese if you think it needs additional flavour.

    Enjoy this fantastic recipe and check out BBQ Explorers’ other recipes on our website because there is something for every occasion! If you liked their Smoked Mackerel, Spinach and Pea Risotto, make sure take a look at the paella!

  2. Smoked Mackrel Doughnut by Ross Sloan

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    Jude Kerama’s Kota in Porthleven, Cornwall has a new Head Chef! Ross Sloan brings us this innovative Smoked Mackrel Doughnut and we can’t wait to try making it ourselves. If you have never had a savoury doughnut before, then this is definitely one to test out!

    Smoked Mackrel Doughnut with Caviar on top
    Smoked Mackrel Doughnut with Caviar on top


    Horseradish Sauce

    • 1 x stick of fresh horseradish, peeled and grated
    • 3 x tbsp of mayonnaise or crème fraiche
    • 30mls of vinegar
    • 1 x tsp of sugar

    Smoked Mackrel Doughnuts

    • 250g Duchy potatoes
    • 500g smoked mackerel made into a paste
    • 240ml full fat milk
    • 130g unsalted butter
    • 4 eggs
    • 200g plain flour


    • Deep fat fryer
    • Potato mouli or ricer
    • Piping bags
    • Blender
    • Squeeze bottle
    • Mixer

    Cooking Method (Horseradish)

    1.  Mix the horseradish, vinegar and sugar together and leave to stand for 5 minutes.
    2. Transfer this to the blender along with the rest of the ingredients and blend until completely smooth.
    3. Transfer this to a squeezy bottle.

    Cooking Method (Smoked Mackrel Doughnuts)

    1. Boil potatoes. When cooked and dry, puree with a mouli or potato ricer, then add the mackerel paste.
    2. Combine the milk and butter in a saucepan and bring to the boil.
    3. Add the flour and stir continually until the mix is cooked; it will come away from the sides of the pan at this point.
    4. Next, transfer the batter to a mixer and then beat it on a low setting, slowly adding the eggs one at a time. Add the mackerel mixture and seasoning, and then mix well.
    5. Transfer to a piping bag.
    6. To make the doughnuts, draw a circle of approximately 2 inches in diameter onto parchment paper and pipe mixture onto this.
    7. Make circles in the middle to create mini, round doughnuts and then, using the deep fat fryer, at 165/170°c, fry until golden and crisp.
    8. Once cooked, place the horseradish sauce in the middle of each doughnut and top with a generous amount of caviar or herring roe.