Saturday 17 July 2010

Whole grilled Mackeral with a green vegetable salad.

This is the dish that I knocked up from all of the amazing produce that I bought from Pimlico Farmers market this morning. The Mackerel had only been caught 12 hours before! Perfect, as mackerel starts to turn after a day, so it needs to be really fresh.


2 Fresh Mackerel, mine were caught off Brighton pier!
4 Baby Artichokes
300 grams of broad beans, podded weight
300 grams of fresh peas, podded weight
1 bulb of fennel
200 grams of purple sprouting broccoli florets
1 large Romano lettuce, outer leaves removed, only use the light, crisp inside leaves
A few drizzles of good quality olive oil
The juice of 1 lemon

Method, Easy this recipe!

-First gut the Mackerel and rinse under cold running water, then set aside in the fridge.
-Then prepare all of the vegetables,
*Pod the beans and peas, blanch then shock into ice water for a few minutes, then drain and set aside.
*Blanch the Broccoli florets then shock into iced water, drain and set aside.
*Trim the Artichoke and simmer in salted water from a cold start, then allow to cool and set aside.
*Shave the fennel with a Japanese Mandolin or slice it very fine, then into iced water in order to keep it nice and crisp.
-Combine all of the cooked, chilled vegetables and dress with the olive oil and lemon juice, season with salt and pepper and set aside in the fridge.
-Trim and wash the lettuce, using only the young, crisp, tender leaves,
-Rub the Mackerel with olive oil and season with salt and pepper, cook on a pre-heated griddle, or even better a barbecue, on both sides for about 5 minutes each!
-Serve on a large plate garnished with the chilled vegetables and dressed salad leaves.
-And that's it, easy!

What a day off, cooking to Kings of Leon!

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