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Recipe: Grilled mackerel fillets with salsa verde

Grilled mackerel fillets with salsa verde

Grilled mackerel fillets served with rocket, cherry tomatoes and a piquant salsa verde.

Grilled mackerel fillets with salsa verde

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Ingredients
Quantity for 6 person(s)
  • Whole mackerel : 6 whole
  • Flat leaf parsley : 0.5 bunch
  • Capers : 25 g
  • Anchovies in oil : 3 whole
  • Dijon mustard : 10 g
  • Olive oil : 10 cl
  • Fresh mint : 1 bunch
  • Cherry tomato(es) : 300 g
  • Rocket : 2 bunch
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 4 pinch(es)
  • New potato(es) : 400 g
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Recipe method

Put the potatoes in a saucepan of cold water and add a generous pinch of salt. Bring to the boil, reduce the heat and then simmer until the potatoes are tender. When cooked drain and season with sea salt.

Fillet the mackerel if necessary and remove the pin bones.

To prepare the salsa verde: remove the leaves from the parsley and mint and chop finely.

In a pestle and mortar, pound the garlic with the anchovy fillets. Add the mustard, capers and chopped herbs. Add the olive oil and mix together. Check the seasoning and adjust if necessary. Set aside and reserve for later.

Wash and pick through the rocket leaves. Cut the cherry tomatoes in half. Mix with the rocket, season with salt and pepper and dress with olive oil and lemon juice.

Pre heat the griddle pan. When the pan is hot, season the mackerel fillets with sea salt, drizzle with a little olive oil and cook for 2 minutes on each side.

Remove from the pan and squeeze some lemon juice over the fish.

Assemble the rocket and cherry tomato salad on plates, place the mackerel on top and drizzle with the salsa verde. Serve the potatoes alongside.

Ask your fishmonger remove the pin bones and fish guts for you.

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  • Harriet - Comment on: Grilled mackerel fillets with salsa verde
    i liked the knife class i attended but would have liked it better with more emphasis on knife skills and less on cooking. the chef had poor teaching skills. i would also like a recipe that give weight quantities for herbs rather than 1/2 bunch. what is the weight of bunch? i grow my own herbs and it would be helpful if you could email me back a rough weight measurement to replace the bunch fractions.

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