Mackerel Pitta Pockets Recipe
Test the town – Mackerel Pitta Pockets
Pan Fried Mackerel with an Apple and Watercress salad and horseradish cream in mini pittas.
Photo: Joe Sarah
4 fresh mackerel fillets cut into large pieces
Salt and pepper
300ml of warm water
20ml tablespoon of olive oil
For the Pitta bread
10g fresh yeast (or 5g dried yeast)
560g bread flour
10g sea salt
For the salad
1 small local green and red apple, skin on, cut into thin slices
Lemon juice, to taste
100g watercress, thick stalks removed
extra virgin olive oil
For the horseradish cream
60g creamed horseradish
2 tablespoons of clotted cream
½ a juiced lemon
To make the pitta breads: dissolve the yeast in the warm water and set aside for a few minutes.
In a bowl, add flour and make a well in the center. Add the yeast and salt. Knead by hand for 5 minutes.
Add the olive oil and continue to knead for ten minutes until all oil is absorbed.
Shape the dough into a ball, cover, and place in a warm area to rise until doubled in volume for approximately 30 minutes.
Take grape-sized pieces of dough and roll out on a floured surface to 3-5mm thick.
Put a non-stick frying pan, over medium-high heat.
Place one of the pitta rounds into the pan. Cover with a lid and leave for about 2-3 minutes, until puffed up.
Flip over and cook for another 2-3 minutes on the other side. Some will puff more than others but don’t worry…
For the salad: mix together the apple and watercress, add a squeeze of lemon juice and a good drizzle extra virgin olive oil. Season.
For the horseradish: place all the ingredients in a bowl, whisk together, season and set aside.
Season the mackerel. Heat one tablespoon of the olive oil with the butter in a frying pan over a medium-high heat. When hot, add the fillets skin-side down and cook for two minutes, until the skin is crisp and golden.
Reduce the heat slightly, turn each fillet over and cook for a further minute, until just cooked through.
Open the freshly made pitta breads, fill with your salad, add some crispy mackerel fillets and drizzle with the horseradish sauce.