This dish is simple to make, where the fresh Mackerel is the star of the show - to really enhance the flavour cook on a barbeque if you get the chance!
To get you started we have some top tips from Chris Simpson, Head Chef at the 2 Michelin Star Restaurant Nathan Outlaw:
"Filleting fish requires a well kept sharp blade – It’s best to keep your sharpener close by and to sharpen little and often, not pressing too hard but keeping the pressure and angle of the blade on the wheel consistent each time.”
4 fillets of fresh Mackerel (filleted and pin-boned)
4 slices of bread for toasting (sourdough or similar works really well)
salt for seasoning
light rapeseed oil for cooking
1 lime (4 wedges)
For the ketchup
2 red onions
2 garlic cloves
240g tinned sardines in tomato sauce
1kg tinned tomatoes
75g caster sugar
2 bay leaves
1 rosemary sprig (chopped)
200ml red wine vinegar
- Sweat the onions and garlic with a little oil in a saucepan without allowing them to colour, until very soft.
- Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, chopped rosemary and bay leaves.
- Continue to let the ketchup simmer for a further 10-15 minutes until thick and relatively dry. If the ketchup is too runny at this stage it will be more like a sauce when finished.
- Remove the bay leave and blitz the ketchup in a blender for 4-5 minutes until smooth. Pass through a fine sieve and allow to cool.
- Pre heat your grill to high. Place the Mackerel fillets on a lightly oiled tray and season with salt and drizzle with a small amount of oil.
- Cook under the grill skin side up for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
- While the Mackerel is cooking toast your bread under the grill (preferably on the same tray as the Mackerel to soak up any of the oils released)
- Once cooked, serve the Mackerel on the toast and add a generous spoonful of sardine ketchup to the plate along with a wedge of lime.