Amber Lau’s Crispy Chili Line Caught Mackerel, with Lemon and Parsley Infused Yoghurt
The Hook and Line's talented Head Chef, Amber Lau, serves up a simple Mackerel dish with a little kick
70g shallots finely sliced
30g finely sliced celery
10g minced garlic
4 fresh mackerel fillets
1g cracked black pepper
80g cubed chorizo
100g heritage tomatoes
30g sliced black olives
Micro herbs for garnish
80ml veg stock
Start by flouring the pin boned mackerel in seasoned flour, sear each side for 90 seconds until crispy and put to one side.
Melting the butter in a hot pan, add shallots, celery and garlic and cook till the onions are translucent. After this is cooked and soft add the cubed chorizo, and chilli and chopped tomatoes and 80ml of veg stock, allow to simmer for 3 minutes, then add the olives.
Once the chorizo, olive and tomato sauce has thickened add the precooked crispy mackerel and toss in the sauce until evenly coated. Then remove from the heat.
Mix the yoghurt and finely chopped parsley with half a lemon, drizzle the yoghurt on the top and garnish with micro herbs and serve with a hunk of toasted buttery bread. Garnish with coriander and micro herbs.
Baked Sea Bass with Lemon CousCous
1 sea bass, about 1.1kg, scaled and gutted
sea salt and black pepper
olive oil, to drizzle
few rosemary sprigs
handful of large basil leaves
2 large garlic cloves, peeled and thinly sliced
1/2 lemon, cut into wedges
finely grated zest of 1 lemon
1 tender rosemary sprig, leaves stripped and finely chopped
300ml boiling water or chicken stock
250g peas, thawed if frozen
juice of 1/2 lemon
4 tbsp extra virgin olive oil
bunch of at leaf parsley, chopped
Heat the oven to 200°C/Gas 6. Score the sea bass on both sides and rub all over with salt, pepper and a little drizzle of olive oil. Pick the rosemary sprigs off the hard stems. Roll a
large basil leaf tightly around each rosemary sprig. Insert into the slashes in the fish, along with the garlic slices.
Lay the sea bass on a lightly oiled foil-lined baking tray. Stuff the cavity with the lemon wedges and remaining rosemary. Bake for 15–20 minutes until the flesh is opaque and just cooked through – you should be able to pull out a fin easily.
Prepare the couscous while the fish is in the oven. Put the couscous, lemon zest, chopped rosemary and some seasoning into a large bowl and pour over the boiling water or stock. Cover with cling film and leave for 5minutes.
Meanwhile, cook the peas in boiling water for 3–4minutes until tender.
For the dressing, mix the lemon juice with the olive oil and some seasoning to taste.
Once the couscous has absorbed all the liquid, fluff it up with a fork. Drain the peas and add to the couscous along with the dressing and chopped parsley. Toss to mix.
Serve the fish with the warm couscous and steamed pak choi or green beans. Note: To serve eight, cook two sea bass of this size rather than a larger fish and make double the
quantity of couscous.
Recipe taken from Gordon Ramsay's Healthy Appetite cookbook.
Click cover image to buy the book.
Mitch Tonk's Stew of white fish,
roasted peppers and small mullets
2 x 200g /8 oz white fish fillets skinned
200 g /8 oz rock salt
1 red pepper
1 green pepper
2 onions, finely sliced
2 cloves garlic, finely chopped
1 tbsp tomato puree
Glass dry white wine
2 medium potatoes peeled an cut into 25mm / 1 “ cubes
2 Bay Leaves
2 small red mullet, filleted and pinboned
1 x 450 g tin good quality Italian plum tomatoes
6 or 7 black olives, pitted
1 tbsp parsley, finely chopped
The day before you eat the stew cover the white fish in salt and leave in the refrigerator overnight, wash the salt off then soak for half an hour in a bowl of cold water.
Pre heat the oven to 200C and then roast the peppers for 10 – 15 minutes until blackened then remove and place in a bag, tie up the top and leave for a few hours for the peppers
to cool, then peel them, remove the seeds and roughly chop.
Put the olive oil into the pan then gently fry the onions and garlic for 10 minutes, add a little water just to soften them. Add the tomato puree and cook for a further minute then add the wine and boil off the alcohol, add the saffron, peppers, potatoes, thyme, bay leaf and mullet fillets then the tin of tomatoes and stir together, it doesn’t matter if the mullet fillets break up, this is what you want to happen.
Add the white fish and cover with just enough water, cover and simmer for 15 minutes until the potatoes are soft, taste, season, then stir in the parsley and olives.
Remove the bay leaf and thyme and serve with crusty bread. A dried chilli crumbled in during cooking is a wonderful
addition for chilli lovers.
© Mitch Tonks
The Boathouse Mackerel Pate
Our mackerel paté is wonderful at this time of year when mackerel is reaching its finest quality - plump and full of oil and taste, having fed all summer.
2 large, 3 medium or 4 small whole fresh mackerel
1 tsp of horseradish
2 tsp Dijon mustard
freshly ground black pepper
2 tbsp crème fraîche
2 sprigs of finely chopped parsley
½ lemon, juice only
100g/2½oz unsalted butter, chopped
optional ingredient, small slug of Brandy!
Spring onions, parsley or pickled cucumber for garnish
Heat a splash of oil in a frying pan and fry the mackerel.
Remove the skin from the fish and as many bones as possible, don’t worry too much as the mixture will go into the blender.
Add the lightly flaked mackerel, horseradish, mustard, black pepper, crème fraiche and lemon juice and blend for about 20 seconds.
Add the butter and blend until smooth, season to taste with salt.
Spoon into pots and chill for a few hours.
Serve with chopped spring onions or pickled cucumber on sour dough or toasted wholemeal bread.