Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

Mackerel and Blackberry Salad

 

Blackberries – everyone knows them, everyone forages them. Blackberries make everyone a forager, and what a perfect fruit to be picked. Growing in abundance, and packed with vitamin C and fibre, this humble fruit unites cities, waysides, hedgerows, countryside and wasteland through their presence, it even connects us all back to the Stone Age, as there’s evidence that we’ve been eating this fruit since then.

Back to the current day, a couple of weeks ago I was foraging with a group of keen staff and chefs from Bordeaux Quay deli, restaurant & cookery school. Based on the harbourside of Bristol, just off the city centre, for our foray we congregated on the Bristol Downs (one of my favourite green spaces within this city) to foray together. And guess what, amongst many other goodies, we picked blackberries.

Now, I could list the things we found, and various stages that different ingredients are in as they get experimented with, stored and process at BQ. However, that list of plant names might leave you scratching your head and non-the-wiser. Though if I talk about BLACKBERRIES – ah, blackberries, we know we’re speaking the same language!

Blackberries on the Isles of Scilly, where they can taste slightly salty!

 

So what have you done with your foraged fruits? Blackberry and apple crumble or pie, syrup, ice cream, sorbet, blackberry vinegar or wine maybe?

Well, here’s a new one for you, from the Kelly Sealey, the Head Chef at BQ. And by the way, incase you like the sound of it, Foraging Experiences followed by cooking tuition can now be booked for private groups in Bristol, at an award winning venue which specialises in local produce, click here to find out more!

Meanwhile, here’s the recipe;

A simple dish we can all create

Mackerel salad with a blackberry dressing

By Kelly Sealey

For the fish
200g oats
2 eggs, beaten
4 mackerel fillets
70g unsalted butter
1 lemon, juice only

Place the oats onto a plate and season with salt and black pepper. Pour the beaten eggs into a bowl. Dip each mackerel fillet into the beaten egg, roll it in the seasoned oats.
Heat the butter in a pan over a medium heat. When the butter is foaming, add the coated mackerel fillets and fry for 1 ½-2 minutes on each side.
Turn the fillets carefully and fry for a further 2-3 minutes, or until the fillets are crisp and golden-brown on both sides and completely cooked through. Remove the pan from the heat and squeeze over the lemon juice

For the salad
Handful of blackberries
Parsley
Rocket
Celery leaf
Radish, thinly sliced
A dash of red wine vinegar
Pinch of dried chilli
25ml olive oil
Place the vinegar, oil, chilli and 2 crushed berries in a bowl, whisk and add salt and pepper to taste.
Add the salad and toss lightly. To serve place the salad on the plate, fish neatly in the middle and drizzle extra dressing.

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