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)
- 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
- 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.