This dish is based on a recipe from Joe Black shared on Cookniche. It was clean, simple and stunning at the same time and I've been wanting to try it. There are few elements that I have modified in the recipe below however for the ingredients I had in the fridge and the way I would have liked it. I'm not sure what the original recipe tastes like, but I loved the flavours in the version that I created. You can find the original recipe in this link.
Difficulty: Medium
Time: 30min prep, 30min prep
Serves: 2
Ingredients
Grilled Mackerel
- 2 whole mackerel fillets with skin scored
- olive oil
- salt
- pepper
Mackerel Tartare
2 mackerel fillet skinned and chopped into small pieces
1/4 small shallots finely chopped
1/2 tsp dill finely chopped
1 tbsp lime juice
1/2 tbsp lime zest
2 tsp sour cream
salt
Parsley Oil
- 1 cup parsley leaves
- 8 tbsp rapeseed oil
Dill Mayo
- 1 tbsp good quality mayonnaise
- 1/2 tsp finely chopped dill
- squeeze of lime juice
- salt
Garnish
- nasturtium leaves
- fresh dill
Method
1. Preheat the oven to 190 degrees on grill setting.
2. Make the parsley oil by soaking the parsley in hot water for 30 seconds before transferring to a cold water bath. Dry with kitchen towel and blitz with the rapeseed oil in a food processor. Pass it through a filter bag for a clear green oil.
3. Make the dill mayonnaise by combining the mayonnaise, dill, lime juice, salt and pepper in a small bowl.
4. Season the mackerel fillets well with salt and pepper and coat it generously with olive oil in a baking tray. Grill for 8 minutes.
5. Combine the chopped mackerel fillets, shallots, salt, pepper, dill, lime juice, lime zest and sour cream. Mix well and set aside.
6. Take the mackerel fillets out of the oven, blow torch the skin until crispy and golden brown.
7. Assemble by placing the fillet in the middle of a plate, then a spoonful of the mackerel tartare, followed by the parsley oil and dill mayo and garnish with nasturtium leaves and dill.
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