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Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds
Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds is a modern British recipe for a classic dish of mackerel stuffed with samphire and served with wild fennel and alexanders seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Alexanders seeds and wild fennel seeds can be served as a spice. Alexandres seeds and shiny and ebony black in colour and are quite spicy in flavour. It's best to crush them slightly before use. For the most part this is a local dish, as I line-caught the mackerel myself with feathers. The alexanders seeds were foraged locally, as were the wild fennel seeds. I bought the samphire from a local fishmonger as they don't grow around here.
Ingredients:
5 tablespoons medium pinhead oatmeal
1 tablespoon flour
1 tablespoon crushed Wild Fennel seeds
1 tablespoon crushed Alexanders seeds
Salt and black pepper
4 whole mackerel, cleaned with heads left on
generous handful of Marsh samphire, washed
1 Lemon, sliced
Olive oil
Method:
Mix together the oatmeal, flour, wild fennel seeds and alexanders seeds in a bowl. Season well with salt and black pepper then stir to combine. Turn the mixture out onto a plate.
Wash the mackerel under cold water, shake dry then, whilst still damp roll them in the oatmeal mixture to coat.
Tuck a couple of lemon slices and the marsh samphire into the body cavity of the mackerel, making sure that the samphire spills out.
Arrange the fish on a greased baking tray then place in an oven pre-heated to 200°C (gas mark 6) and roast for 15-20 minutes (depending on the size of the fish) until cooked through.
Serve with new potatoes and seasonal buttered greens.
