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 Dukkah Crusted Mackerel 
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Joined: Sat Jul 23, 2011 8:13 pm
Posts: 297
Post Dukkah Crusted Mackerel
Used to cook this in the kitchens when i was Cheffing.
Works well with strong flavoured fish, or fish that benefit from being cooked only to med-rare like swordfish.

Dukkah
1/2 cup hazelnuts
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon dried mint leaves
1 teaspoon salt (Murray River Pink Sea Salt works best)

Dry roast hazelnuts in heavy based pan and set aside to cool completely. Then individually roast each type of seed and peppercorn. Add it all to mortar and pestle with the mint, and salt and then grind into a coarse mix.


Once Dukkah is made, then take a single serve portion of the fish, and coat liberally in Dukkah mix. Place onto heated griddle until cooked. Served with Crisp watercress or bitter greens salad.


Mon Feb 27, 2012 3:01 pm
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Joined: Wed Apr 14, 2010 12:12 pm
Posts: 342
Location: No man's land..
Post Re: Dukkah Crusted Mackerel
Works well with Breaksea too... served some up last week..YUMMO!


Tue Oct 09, 2012 8:00 pm
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