Grilled Picked Mackrell

Method

Method 

  1. Fillet and trim the mackerel, take out the pin bones, sprinkle the fillets lightly with salt and put to one side
  2. Shred shallots and add to peppercorns, thyme and bay leaf in a sauce pan
  3. Add strips of lemon skin, vinegar and white wine
  4. Bring to the boil and simmer for 5 minutes
  5. Lay mackerel fillets in a tray and strain the hot liquor over
  6. Leave to cool, 20 minutes
  7. Take out and drain, sprinkle skin side with chopped fennel seeds
  8. Splash fillets of mackerel with oil and grill skin side up under a hot grill for 3-4 minutes
  9. Meanwhile cut the courgettes to a small dice
  10. Heat 2tbsp olive oil and colour quickly the courgettes, and put to one side
  11. Heat 1tbsp olive oil, add shallots and garlic and soften, no colour
  12. Deseed and cut peppers into small dice
  13. Add to shallots and cook for 2-3 minutes
  14. Add tomatoes then courgette and cook slowly for 15 minutes
  15. Season and add parsley
  16. Lay on plate, mackerel on top and serve

 

NB: Mackerel can be pan fried instead of grilled

Ingredients

Prep time: 10 mins

Cook time: 35 mins

Serves: 4

  • 4 x Medium Mackerel

  • 2 Shallots

  • 6 Peppercorns

  • Sprig Thyme

  • 1 Bay Leaf

  • ½ Lemon Skin

  • ½ Pt White Wine Vinegar

  • ¼ Pt White Wine

  • 1tsp Chopped Fennel Seeds

  • 2 Courgettes

  • 3 tbsp Olive Oil

  • 2 Finely Chopped Shallots

  • 1 Clove Garlic, Crushed

  • 8 Tomatoes Concasse

  • 1 Red Pepper

  • 2 tbsp Chopped Parsley

  • Salt & Pepper