Mackerel with a Tomato and Chilli Stuffing...

Mackerel with a Tomato and Chilli Stuffing recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:

Served with baked garlic and a pea puree and light salad dressed with a roasted garlic and mustard vingarette.

Method

  1. Place all the ingredients for the stuffing into the food processor and blitz until a smooth paste is formed.
  2. 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.
  3. Tie the two fillets together with some butchers string, and reserve in the fridge.
  4. 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.

Vinaigrette

  1. To make the vinaigrette, place all the ingredients into a multi mill and blitz until combined.

Garlic puree

  1. 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.
  2. Remove and squeeze out the garlic, into the food processors bowl and purée slowly add some cream (if using) in a stream.

Pea puree

  1. Add the butter and garlic, and then the peas.
  2. Cook until the peas are tender.
  3. Allow to cool slightly and place in the food processor for a few seconds to a rough puree.


To serve.

  1. Place the fish on the serving plate and cut the string and remove.
  2. 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.

 

Ingredients

  • Mackerel 4 Gutted and filleted
  • Olive oil 2 tsp
  • Tomatoes paste 4 tsp
  • Shallots 2
  • 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

Vinaigrette

  • White wine vinegar 25 ml
  • Good olive oil 75 ml
  • Salt and pepper
  • Garlic puree 2 tsp (see the following recipe)
  • Coriander leaves
  • Dijon mustard 2 tsp
  • Sugar a pinch of
  • Fish sauce 1tsp

Garlic puree

  • Garlic 4 heads
  • Double cream 100ml

Pea puree

  • Peas 200gr - (unshelled)\
  • Olive oil 1 Tbsp
  • Butter a knob
  • Garlic 1 clove crushed
  • Seasoning
  • Lemon juice a few drops
  • Sugar a pinch of
  • White wine 100ml
  • Vegetable stock 100ml

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