Smoked mackerel with grilled fennel and crispy chickpeas
Today, I have a healthy and well balanced recipe for smoked mackerel with grilled fennel and crispy chickpeas. Before we get to the recipe, here are a few tips that might interest you!
Mackerel, a healthy fish!
Mackerel, like almost all fish, is extremely healthy! It is a rich source of omega 3. Despite its high fat content, omega 3 are ” good fats ” essential to a balanced diet. In addition, omega 3 has beneficial effects on heart health, blood cholesterol levels and according to some studies, it even helps to lose weight. A smoked mackerel fillet, as in this recipe, covers your daily intake of omega-3.
For your information, chia seeds are also a source of omega-3. Try it in pudding, like in this recipe for Chia pudding!
Smoked or fresh mackerel?
For this recipe of smoked mackerel with grilled fennel and crispy chickpeas, I chose a smoked fish. You can perfectly make this recipe with fresh mackerel fillets.
In the following recipe, I chose to serve the smoked mackerel fillets cold. I served it on a lukewarm fennel and chickpea salad. To do this, I simply roasted the fennel and chickpeas in the oven to give them a crunchy consistency. I also find that baked fennel tastes finer than when eaten raw. Also the chickpeas are extremely tasty when roasted. They become crispy outside and still creamy inside! I love to use crispy chickpeas for salad or on top of a buddha bowl.
For the fennel and chickpeas salad sauce, I choose an quite simple lime and olive oil sauce. The acidity of the lime goes very well with saltiness and oilyness of the mackerel.
This unique recipe of smoked mackerel with roasted fennel and crispy chickpeas can be served as a starter or as a main course for a light dinner.
Smoked mackerel with grilled fennel and crispy chickpeas
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Ingredients
- 2 smoked mackerel fillets
- 1 fennel
- 1 small can of chickpeas
- 1 tbsp green peppercorn
- 1 tbsp caper
For the sauce
- 1 lime juice
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Cut the fennel in thin slices.
- Drain the chickpeas.
- Place the fennel and chickpeas on a baking tray. Add the green pepper corns and capers.
- Add one tbsp of olive oil, season with salt and pepper. Bake for 10-15 min (200 °C)
- Remove from the oven and let cool down for a few minutes.
- Mix all ingredients of the sauce together. Add it to the fennel and chickpea salad.
- Serve with the mackerel fillets on top.
TIPS:
- Keep the aquafaba, which is the liquid inside the can, for another recipe like a vegan mousse au chocolat!
