dukka | forage in the pantry.

Dukka Spiced Mackerel, Parsley Lentils, Roasted Hazelnuts

July 12, 2014 Comments Off read Seafood

Mackerel isn’t everyone’s first choice when choosing fish from the supermarket counter. A brownish muddy coloured complexion doesn’t exactly win any beauty competitions and ball your over with a sense of freshness and health. Although popular these days as being cheap people often give it grief for being a ‘dirty fish’. However…its full of excellent healthy oils, is reasonably priced and can importantly handle bold flavours such as Thai marinades, soya sauce and curried spices. Crusted in dukka and served on some nutty lentils here made a satisfactory Friday night supper.

Serves 2

2 mackerel fillets, scored on the skin side
1 tbsp dukka (see here, leave out the mint)
4 oz Puy lentils
1-2 garlic cloves, crushed and chopped
Very large bunch flat-leaf parsley, roughly chopped
½ lemon
25g hazelnuts
Mint leaves for garnish
Coconut/light olive oil

If large, cut your fillets in half and season in a shallow bowl. Scatter over the dukka and add a slash of olive oil and massage the spices over the fish. Set aside until ready to cook.
Simmer the lentils for about 18-20 minutes until tender but still with a bite/texture and the drain.
Meanwhile, roast the hazelnuts in a very hot oven for about 8 minutes until toasted and the skins are beginning to peel off. When cool enough to handle rub off the skins and chop roughly into halves and set aside.
Saute the crushed garlic in a little oil in the pan you cooked the lentils in until soft. Return the lentils to the pan and season generously. Add the parsley and lemon juice and mix to combine the flavours. Cover the pan to keep warm and set aside while you cook the fish.
Heat a frying pan with a little coconut or olive oil until hot. Fry the fillets scored (to prevent them curling up) skin side for about 3 minutes until crisp. Turn for the final minute or so to finish the cooking and add the chopped hazelnuts to the pan at this stage also. (The mackerel will take a matter of minutes so don’t overcook of they will dry out)
Serve the lentils topped with the mackerel fillets and scattered with the toasted hazelnuts and a few sprigs of mint. Could do with a dollop of lemony homemade mayo and some wilted greens.

I’ve never been to Egypt but this is how I imagine it tastes…….Dukka is a ground blend of spices and nuts and is eaten in Egypt as a pre-dinner nibble with bread and oil. The idea is to dip chunks of bread into some good quality peppery extra virgin olive oil then dunk greedily into the dry spice mix and gobble in one! However, I also add it to salads and roasted vegetables such as carrots and beets. It can also be used as a dry rub for lamb or to top fresh bread dough before baking.

I first saw this recipe in Hugh’s River Cottage Everyday book and immediately loved it! Hugh we love you but I have adapted the recipe and added some extra flavours of my own which I think go nicely. As we found out this sunny summer weekend, this nibble goes down a bit too well with a chilled glass of pinot and some jovial company….

A handful of hazelnuts OR a large handful of chopped roasted hazelnuts
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds
1 tbsp sesame seeds
½ tsp dried chilli flakes
½ tsp sea salt
Small handful shredded mint leaves

Toast the hazelnuts in a hot oven for 5 minutes. Remove from the oven and roll them in between a tea towel to remove the skins. Add to a pestle and mortar and crush coarsely or chop into small pieces
Toast the seeds spices in a dry frying pan until fragrant and they just begin to crackle. Add the to the nuts in the pestle and mortar along with the chilli flakes and salt. Grind coarsely
Shred some fresh mint and stir into the spices.
Enjoy with oil and bread for dipping