Mackerel is a rich and oily fish and so benefits from a sharp dressing or sauce to balance this. In this dish I have paired it with a sharp, lemony salsa verde. The addition of spicy chorizo and fragrant marjoram compliment the mineral flavours of the fish.
Newlyn Mackerel, Lentils, Marjoram, Chorizo, Fine Beans, Salsa Verde – serves 4
2 large mackerel – filleted & pin bones removed
splash olive oil
1 cup Puy lentils
1 carrot – peeled & finely diced
1 shallot – peeled & finely diced
1/2 leek – finely diced
1 cl garlic – chopped
200g chorizo – diced & sautéed until golden
2 teaspoon of chopped marjoram
tablespoon Dijon mustard
2 teaspoon capers – chopped
3 tablespoon chopped flat leaf parsley
1 teaspoon chopped mint
1 teaspoon chopped marjoram
pinch lemon zest
juice 1 lemon
- First make the salsa verde.
- Place all the ingredients in a large bowl & mix together. Set aside.
- Place the lentils in cold water & bring to the boil. Cook for a few minutes longer until just cooked. Drain.
- In the meantime heat some olive oil in a pot & gently cook the carrots, shallots, garlic & leek with a pinch of salt until soft.
- Add the lentils to the vegetables with the chorizo, a tablespoon of water, the marjoram & the butter. Heat, adjust seasoning & then keep warm.
- Pan fry the mackerel skin side down in a non-stick pan with a little olive oil until golden.
- Turn over & cook on a low heat for a minute to complete the cooking.
- Serve with some buttered leeks & fine beans.
- Top the fish with a dollop of salsa verde.