served with baked garlic and a pea puree and light salad dressed with a roasted garlic and mustard vingarette.
Mackerel 4 Gutted and filleted
Olive oil 2 tsp
Tomatoes paste 4 tsp
Chilli 1 deseeded if you want
Coriander 1 tsp
Cumin ½ tsp
Fennel seeds ¼ tsp
Turmeric ½ tsp
Fish sauce ½ tsp
Ginger ¼ tsp
Red wine vinegar ½ Tbsp
Garlic 3 cloves
Fresh coriander a small handful of leaves chopped
- Place all the ingredients for the stuffing into the food processor and blitz until a smooth paste is formed.
- Place the fish fillets skin side down onto a chopping board, cut lightly down the middle to remove the pin bones, dragging your finger down the middle to remove the bones. Fill the resulting gap with some of the stuffing onto the flesh, place another stuffed fillet on top to make a sandwich.
- Tie the two fillets together with some butchers string, and reserve in the fridge.
To cook brush the fillet with olive oil and either barque or place in a hot grill to cook, turning after 3 to 5 minutes to ensure even cooking.
White wine vinegar 25 ml
Good olive oil 75 ml
Salt and pepper
Garlic puree 2 tsp (see the following recipe)
Dijon mustard 2 tsp
Sugar a pinch of
Fish sauce 1tsp
To make the vinaigrette, place all the ingredients into a multi mill and blitz until combined.
Garlic 4 heads
Double cream 100ml
Cut the tops off the garlic heads, drizzle with some olive oil and sprinkle with salt. Place the garlic into a pree-heated oven (180c to 200c) for 20 to 30 minutes.
Remove and squeeze out the garlic, into the food processors bowl and purée slowly add some cream (if using) in a stream.
Peas 200gr - (unshelled)
Olive oil 1 Tbsp
Butter a knob
Garlic 1 clove crushed
Lemon juice a few drops
Sugar a pinch of
White wine 100ml
Vegetable stock 100ml
- Add the butter and garlic, and then the peas.
- Cook until the peas are tender.
- Allow to cool slightly and place in the food processor for a few seconds to a rough puree.
- Place the fish on the serving plate and cut the string and remove.
- Toss a light salad with the dressing and place on the plate, with some pea puree. Top the fish with a teaspoon of garlic puree.