MINDFUL of the fact that my trips to Devon sound rather like ads for the South West Tourist Board, I thought I should keep it all in perspective! For instance, I feel sure that some of you believe that all I have to do is get into the boat and I will return with a hamper full of fish!
Every restaurant has a great view, and serves great food. The sun always shines on 'God's own county'.
Well, in reverse order, the sun did shine the whole of the daylight hours on last week's trip, but as for my other comments, Sunday lunch overlooking the pretty harbour was OK - it was more about the location than the expectation.
Other restaurants included one where somebody must have dropped the pepper pot into the onion gravy, and another that managed to murder some of the freshest fish you could get. Why steam the fish before grilling it? I will never understand that one.
Well, the good ship Coriander was back in the water after the winter break, newly varnished and ready to go.After a couple of hours in the warm sunshine, having been tasked with catching supper, there was nothing to show except for pink arms and forehead! I did manage, however, just beforereturning to our berth, to pull in one - yes one - good sized mackerel.
Over a pint of Otter in my favourite pub we debated, and finally decided, that it would make a tasty South American style starter for the three of us. I can't wait for my next trip!
Ceviche of Mackerel
Ingredients (serves 3-4)
- juice of 1 lemon
- juice of 2 limes
- 1red chilli, de-seeded and finely chopped
- 1red onion, finely sliced
- 1 clove of garlic, crushed
- 25g caster sugar
- 1 tsp coriander seeds, crushed
- 2large or 4 small fillets of mackerel, pin bones removed
- salt and milled pepper
- 2 tbsp finely cut chives
Method 1) Mix together all the ingredients, apart from the salt, pepper, mackerel and chives, to make the marinade.
2) Slice the fish finely on the angle, as you would carve smoked salmon.
3) Season lightly with salt and a few twists of the pepper mill.
4) Lay the slices out in a flat dish and spread the marinade evenly over the top.
5) Refrigerate for two to three hours, then serve with a sprinkling of the fresh chives.