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Mackerel with pea and mint gazpacho and a goat's cheese emulsion Recipe

Ingredients for people

  • Frozen pea(s) : 400 g
  • Water : 400 ml
  • Fresh mint : 0.5 bunch
  • Lemon(s) : 1 whole
  • Olive oil : 200 ml
  • Shallot(s) : 1 whole
  • Cucumber(s) : 1 whole
  • Goat cheese log(s) : 100 g
  • Green bean(s) : 100 g
  • Olive oil : 60 ml
  • Garlic clove(s) : 1 whole
  • Semi-skimmed milk : 100 ml
  • 1

    Pick and shred the mint leaves. Dice the cucumber. Peel and dice the shallots and garlic.

  • 2

    Place the 400ml water in a saucepan and bring to the boil. Add the peas and shredded mint. Simmer for 5-7 minutes and then remove from the heat and chill. Once the pea soup is chilled, add the diced cucumber and transfer to a food processor. Pulse the soup until smooth. Season with salt, pepper and lemon juice. Leave to chill until you are ready to serve.

  • 3

    Remove any pin bones from the mackerel and season with salt and pepper. Heat a frying pan to hot, add a little olive oil and pan fry the mackerel.

  • 4

    Cook the green beans in boiling salted water until tender. Refresh in cold water.
    Heat a small pan and sweat the shallots with the garlic. Once soft, add the cooked green beans, season with salt and pepper and mix well.

  • 5

    Break the goat's cheese into small pieces and place in a blender. Add the olive oil and milk and blitz until emulsified.

  • 6

    Serve the mackerel fillets on a bed of green beans. Spread the goat's cheese emulsion on to the fish.

  • 7

    On a plate arrange the green beans; place the mackerel fillet on top of the green beans. Spread the goat's cheese and emulsion on top of the mackerel. Pour the Gazpacho into a glass and serve.

Chef's tip

«Try making this recipe with a blue cheese emulsion instead of goat's cheese.»

Pan-fried fillet of mackerel with a goat's cheese and olive oil emulsion and a mint and pea gazpacho.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  0h