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Mackerel can be infused with herb flavours

Mackerel can be infused with herbs

The smoky flavour of mackerel means it is a very popular dish with diners for its unique taste.

However, caterers do not have to depend on the natural intensity of the fish to create an exciting dish by default, as they can work to bring their own unique twist to any meal.

Here at Schwartz for Chef, we really advocate this kind of innovation - and our resident expert Chef Steve says one of the best ways to do this is with culinary herbs.

In an article for the Guardian, celebrity chef Nigel Slater recommended serving smoked mackerel and green beans with cream.

He suggested infusing the cream with other flavours, such as dill, tarragon or even mustard.

Herbs can bring out the best of the ingredients they are paired with - so don't be afraid to try something really outre, as this approach could really set your restaurant apart from the crowd.

Related Products: Bay Leaves, Dill Weed, Ground Black Pepper, Tarragon

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