{"id":2646,"date":"2011-06-15T07:50:43","date_gmt":"2011-06-15T07:50:43","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2646"},"modified":"2011-06-15T07:50:43","modified_gmt":"2011-06-15T07:50:43","slug":"recipe-mackerel-and-oyster-bap-with-wasabi-yoghurt","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/06\/15\/recipe-mackerel-and-oyster-bap-with-wasabi-yoghurt\/","title":{"rendered":"Recipe | Mackerel and oyster bap with wasabi yoghurt"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/06\/photo-13.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2648\" title=\"photo (13)\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/06\/photo-13-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/06\/photo-13-300x225.jpg 300w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/06\/photo-13-1024x768.jpg 1024w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/06\/photo-13.jpg 2048w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>There are those who rather sniffily suggest that one should only eat mackerel when it has been freshly hoiked from the sea and cooked over a jerry-built barbecue on the beach. Good for them. For those of us not living in an Enid Blyton novel, mackerel is still a wonderful ingredient, even if it has had to suffer the ignominy of a lift into town and a sojourn on the ice of a fishmonger&#8217;s trolley. It&#8217;s cheap, it&#8217;s sustainable, and it&#8217;s delicious.<\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\">Serves 1<\/span><\/p>\n<p style=\"text-align: center;\">A mackerel fillet (check for pinbones)<br \/>\nAn oyster<br \/>\n2 tbsp plain flour, seasoned with salt and pepper<br \/>\n1 tbsp thick yoghurt<br \/>\n1 heaped tsp of wasabi powder (more if you like, no point in holding back)<br \/>\nA lemon<br \/>\nA buttered bap<br \/>\nSalad leaves<br \/>\nOil, salt, pepper<\/p>\n<p style=\"text-align: center;\">&#8211; Shuck the oyster (video <a href=\"http:\/\/www.youtube.com\/watch?v=X5DXV1pdGtU\" onclick=\"__gaTracker('send', 'event', 'outbound-article', 'http:\/\/www.youtube.com\/watch?v=X5DXV1pdGtU', 'here');\" target=\"_blank\">here<\/a>), and toss it and the mackerel in the seasoned flour. Heat some oil in a frying pan over a high, if not steak-high, flame. Slide in the mackerel fillet skin-side down, and fry for 2 minutes. Meanwhile beat the wasabi into the yoghurt with a squeeze of lemon.<\/p>\n<p style=\"text-align: center;\">&#8211; Turn the mackerel and add the oyster. Cook for a further minute, turning the oyster half way through. Remove from the heat and add a spritz of lemon. Plonk the mackerel and oyster in your bap, along with the salad leaves and a splodge of wasabi mayonnaise. Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are those who rather sniffily suggest that one should only eat mackerel when it has been freshly hoiked from the sea and cooked over a jerry-built barbecue on the beach. Good for them. For those of us not living in an Enid Blyton novel, mackerel is still a wonderful ingredient, even if it has [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[906,403,485,488,905,641,907,908],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-GG","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2646"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2646"}],"version-history":[{"count":4,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2646\/revisions"}],"predecessor-version":[{"id":2651,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2646\/revisions\/2651"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}