You will need
Large mackerel fillets 2
For the onion bread:
Onion 1, finely chopped and dried in the oven for 20 minutes at 170°C
Strong bread flour 250g
Rapeseed oil 25ml
For the tomato sauce:
Tinned plum tomatoes or ripe fresh pomodoros 400g
Olive oil 1 tbsp
Small onion ½, finely chopped
Garlic 1 clove, crushed
Caster sugar 1 tsp
Red wine vinegar a dash
Bay leaf 1
For the herb oil:
Tarragon 3 stems, picked and finely chopped
Flat leaf parsley 5 stems, picked and finely chopped
Coriander 3 stems, picked and finely chopped
Olive oil 150ml
Garlic 1 clove, crushed
Sea salt a pinch
- Trim and de-bone the mackerel fillets using a v-cut. Set aside at room temperature.
- For the onion bread: Preheat the oven to 180°C. Place the onion, flour, oil, and salt in a mixing bowl.
- Place the yeast in a small bowl with half the water and stir to combine. Add to the flour mixture along with the remaining water.
- Work the dough until it just sticks to the sides of the bowl. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes. Alternatively, mix with a dough hook on medium speed for 6 minutes.
- Place the dough into a lightly greased bowl and cover with clingfilm. Prove in a warm place until double in size.
- Turn the dough out onto a lightly floured surface and knock back. Gently shape the dough to the size of the loaf tin and place in the tin, cover with a cloth and leave to prove for an hour.
- Place in the oven for 35 – 40 minutes, then remove the bread and allow to cool on a wire rack.
- For the tomato sauce: Heat the oil in a medium saucepan on a medium heat and add the onion until soft and translucent. Stir in the garlic and cook for 2 more minutes.
- Add the tomatoes, then vinegar, sugar, bay and a pinch of salt.
- Simmer for about 30 minutes, stirring occasionally until it thickens
- Remove the bay leaf and add the mixture to the food processor. Blend and pass through a fine mesh sieve.
- For the herb oil: Put all of the ingredients into a small mixing bowl and whisk until everything is incorporated. Adjust seasoning with a pinch more salt if needed. Put aside for later use.
- To assemble: Start by scoring the skin side of the mackerel fillets 3 or 4 times. Place skin side up on a baking tray and place under the grill to crisp up and cook through – this shouldn’t take any more than 2 minutes.
- While the mackerel is under the grill, slice a piece of onion bread and place on the grill or pan to crisp and warm the bread, making sure not to let it burn.
- Take a tablespoon of the tomato sauce to dress the plate. Place the bread on top of the sauce and the mackerel on top of the bread, and finish with a drizzle of herb oil.