Whole grilled mackerel

It doesn't get much better than fresh-from-the-sea mackerel smothered in homemade Satan's butter
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mackerel sail loft

Gregory Milne, head chef at Sail Loft St Michael’s Mount near Marazion, shares his recipe for whole grilled mackerel with Satan’s butter

www.stmichaelsmount.co.uk

Serves    2

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  • You will need
  • Method

Fresh line-caught mackerel 2, spatch-cocked, refrigerated and removed half an hour before cooking

Satan’s butter

  • Salted butter 250g, room temperature
  • Tabasco 20ml
  • Sweet paprika 2 tsp
  • Cayenne pepper 2 tsp
  • Curry powder 1 tsp
  • English mustard powder 1 tsp
  • Dijon mustard 1 tbsp
  • Lilliput capers 1 tbsp, finely chopped
  • Salt to taste
  1. For the Satan’s butter: place all of the ingredients in a mixing bowl and bring together with a spatula. Roll the mixture into a log shape and wrap in clingfilm, then leave to set in the fridge.
  2. Heat the grill. Oil and season both sides of the fish and lay skin side up on a baking tray.
  3. Place the fish on the top shelf under the grill and cook on a reasonably high heat for 2–3 minutes. The skin should be toasty and blistered, and the flesh a blushed pink.
  4. While the fish is cooking, heat a tablespoon of the Satan’s butter in a small saucepan for a few minutes to cook the spices. Remove the fish from the grill and rest for a few minutes. Place onto individual plates and spoon over the butter. Serve with crisp green salad and bread.

You will need

Fresh line-caught mackerel 2, spatch-cocked, refrigerated and removed half an hour before cooking

Satan’s butter

  • Salted butter 250g, room temperature
  • Tabasco 20ml
  • Sweet paprika 2 tsp
  • Cayenne pepper 2 tsp
  • Curry powder 1 tsp
  • English mustard powder 1 tsp
  • Dijon mustard 1 tbsp
  • Lilliput capers 1 tbsp, finely chopped
  • Salt to taste

Method

  1. For the Satan’s butter: place all of the ingredients in a mixing bowl and bring together with a spatula. Roll the mixture into a log shape and wrap in clingfilm, then leave to set in the fridge.
  2. Heat the grill. Oil and season both sides of the fish and lay skin side up on a baking tray.
  3. Place the fish on the top shelf under the grill and cook on a reasonably high heat for 2–3 minutes. The skin should be toasty and blistered, and the flesh a blushed pink.
  4. While the fish is cooking, heat a tablespoon of the Satan’s butter in a small saucepan for a few minutes to cook the spices. Remove the fish from the grill and rest for a few minutes. Place onto individual plates and spoon over the butter. Serve with crisp green salad and bread.
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'The flavoured butter is a playful take on the well-established 'devilled butter', and adds hot, strong and intense flavours. It makes the perfect accompaniment to match the strong oily qualities of mackerel,' says Gregory 

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