Recipe: Cornish Mackeral with James Martin - Philleigh Way

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From 1 July

Cornish Mackeral with Beetroot, Caper, Apple and Dill Salsa.

James Martin, head chef at Philleigh Way, loves Cornish Mackerel at this time of year.

 

Prepared simply and served with a beetroot, apple, caper and dill salsa, it’s perfect for warm summer evenings. You could even take a fishing trip and catch the mackerel yourself!

Recipe (serves 4 as a statrter or 2 as a main)

Ingredients

  • 2 whole mackerel (filleted and pin boned)
  • 2 heads of beetroot boiled until tender (peeled and finely diced)
  • 2 apples (eaters) such as cox (finely diced)
  • 3 spring onions (finely sliced)
  • 20 capers (roughly chopped)
  • Pea shoots (to garnish)
  • 3 nice sprigs of dill or fennel sprouts (very roughly chopped or picked)
  • Rapeseed oil (preferably Cornish)
  • Ground pepper and Cornish sea salt
  • Squeeze of lime juice

Method

  • Place large griddle pan on a high heat.
  • Mix all ingredients, except mackerel, in a bowl and bind with a generous splash of rapeseed oil. Leave at room temperature to infuse for an hour.
  • Coat mackerel fillets in rapeseed oil and season with the salt and pepper.
  • When the pan is smoking lay each fillet down, skin side first, and cook for roughly 2 minutes or until the skin is crispy and chard.
  • Flip the fillets over and cook for a further 2 minutes.
  • Divide the salsa and mackerel between 2/4 plates and serve with toasted sour dough bread, a splash of rapeseed oil and garnish with pea shoots.

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