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I didn’t realise that you could grill smoked mackerel fillets – it turns out you can, and they’re delicious! This is one of the recipes Heston has done for Waitrose – I tweaked it a little, like substituting red onion for shallots.
It’s basically new potatoes that are tossed in lightly cooked onion, wholegrain mustard, lots of herbs and a dash of wine vinegar. The lovely tang of the potatoes goes nicely with the strong peppery fish. Very yummy especially when eaten with crisp garden salad.
The full recipe can be found here – perfect to use the seasonal bounty of locally grown Cheshire new potatoes near us. Here’s to another day of eating in the garden on a warm June evening…
A beautifully delicate and fragrant dish for a Friday night. Last night we made this yummy fish dish, which is so so quick and so so easy. I realised it would be a great meal to make for friends, as it doesn’t involve slaving away for hours and doesn’t require you to spend time when your guests are with you beavering away in the kitchen.
The mint and spring onions for the dressing came from our garden, and the mackerel from Out of the Blue fishmongers in Chorlton.
Grilled mackerel with a lemon and mint dressing
Feeds 2 hungry people
4 mackerel fillets (ask your fishmonger to fillet two whole mackerel for you)
4 spring onions, roughly chopped
1 tbsp capers (drained and rinsed if salted)
small clove of garlic
handful of mint
1 lemon (zest and juice from half)
Lots of extra virgin olive oil
Salt and pepper
Turn your grill on high. Cover a baking tray or grill pan with foil and pop on the mackerel fillets skin-side up. Season with salt and pepper and bung under the grill for about 3 minutes on each side.
Whilst the mackerel is cooking, prepare your dressing. Bung into a food processor the spring onions, capers, garlic, mint, lemon zest and lemon juice. Blitz until finely chopped. Taste and season with little salt. Pour in enough extra virgin olive oil to make it a thick dressing consistency and stir well.
Serve the grilled mackerel drizzled with the lemon and mint dressing, and a pile of buttery crushed potatoes.
Eat the Earth 
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