Mackerel with a Tomato and Chilli Stuffing

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

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

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

Garlic puree

Garlic    4 heads
Double cream   100ml

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

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

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.