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Thomasina Miers’ recipe for chargrilled mackerel with a lemony new potato salad | Food

Thomasina Miers’ recipe for chargrilled mackerel with a lemony new potato salad | Food

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Few items can improved grilled mackerel, with its smoky-charry notes, especially if it has just been caught for me, they conjure up seaside holidays and fishing trips. Here, I also char the chilli and lemon for a brilliant and zippy dressing that works beautifully with both equally the fish and a waxy potato salad.

Chargrilled mackerel with warm new potato, lemon and caper salad

Prep 10 min
Prepare dinner 30 min
Serves 4-6

600-900g new potatoes, scrubbed
5-6 tbsp added-virgin olive oil
Salt and black pepper
1 lemon
, quartered
1 red chilli
1 excess fat garlic clove
, peeled
2 tbsp capers
1 bunch basil
, stalks discarded
2 significant mackerel
1 scant tsp smoked paprika

Halve the potatoes (or reduce them into equivalent-sized pieces), set in a pan of cold, salted water and bring to a boil. Switch down to a simmer and cook for 15-20 minutes, till a skewer or sharp knife effortlessly pierces the flesh. Drain, year with a splash of olive oil and a small salt and pepper, then crush evenly, include and hold warm.

In the meantime, warmth a griddle (or barbecue) to a incredibly significant heat it really should be smoking cigarettes very hot. Griddle the lemon quarters until lightly blackened and caramelised. At the same time, griddle the chilli, turning it so it chars all over.

While these are cooking, finely chop the garlic, then place the capers on the chopping board and chop them both equally jointly. After the chilli is blackened all about, slash away and discard the stalk, add the flesh to the board and finely chop with the capers and garlic. Roll up the basil leaves and finely shred. Set the caper combine and basil in a compact bowl with 3 or 4 tablespoons of olive oil, the smoked paprika and a handful of grinds of pepper, squeeze in the lemon juice and stir.

Year the mackerel with salt and pepper, drizzle a tablespoon of olive oil over them and rub all over. Prepare dinner the fish on the griddle (or barbecue) for 3 to five minutes on each individual side, right up until a skewer slides effortlessly into the thickest section of the fish.

Provide the fish with the potatoes alongside and the caper dressing drizzled around all the things.

The simple flex

Ditch the fish and reduce thick, very long strips of courgettes. Brush these with oil, griddle, then toss with the potatoes in the caper dressing and provide.

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