Mike Palmer, executive chef at Two Bridges Hotel on Dartmoor, shares his recipe for pan-fried mackerel with a vibrant salsa verde
www.twobridges.co.uk
Serves 4
For the salsa verde
- Leaf coriander 50g
- Tarragon 50g
- Parsley 50g
- Lemon 1, zest
- Capers 20g
- Garlic 3 cloves
- Sherry vinegar 1 tsp
- Olive oil
For the tomato salad
- Broad beans a handful
- Baby heritage tomatoes 10, halved
- Chives a few, chopped
- Garlic 1 clove, crushed
- Olive oil 1 tbsp
- Black pepper
For the mackerel:
- Mackerel fillets 4, pin-boned
- Butter a knob
- Capers a few
- Sourdough 4 slices
- For the salsa verde: blitz all of the ingredients (except the olive oil) in a blender or food processor. Gradually add the olive oil until the desired consistency is achieved. Season to taste and set aside.
- For the tomato salad: cook the broad beans in a pan of boiling water until tender (2–4 minutes depending on size). Pod them and discard the outer skins. Mix the podded broad beans, tomatoes, chives, garlic, olive oil and add a twist of black pepper, then set aside.
- Pan-fry the mackerel fillets skin-side down in a little olive oil for 2–3 minutes, then flip over and fry for another 2-3 minutes (depending on their size) until just cooked. Set aside.
- Put the butter in the pan and fry the slices of sourdough until crisp on each side.
- To serve: spoon the salad onto the sourdough and place the mackerel on top. Garnish with the salsa verde.
You will need
For the salsa verde
- Leaf coriander 50g
- Tarragon 50g
- Parsley 50g
- Lemon 1, zest
- Capers 20g
- Garlic 3 cloves
- Sherry vinegar 1 tsp
- Olive oil
For the tomato salad
- Broad beans a handful
- Baby heritage tomatoes 10, halved
- Chives a few, chopped
- Garlic 1 clove, crushed
- Olive oil 1 tbsp
- Black pepper
For the mackerel:
- Mackerel fillets 4, pin-boned
- Butter a knob
- Capers a few
- Sourdough 4 slices
Method
- For the salsa verde: blitz all of the ingredients (except the olive oil) in a blender or food processor. Gradually add the olive oil until the desired consistency is achieved. Season to taste and set aside.
- For the tomato salad: cook the broad beans in a pan of boiling water until tender (2–4 minutes depending on size). Pod them and discard the outer skins. Mix the podded broad beans, tomatoes, chives, garlic, olive oil and add a twist of black pepper, then set aside.
- Pan-fry the mackerel fillets skin-side down in a little olive oil for 2–3 minutes, then flip over and fry for another 2-3 minutes (depending on their size) until just cooked. Set aside.
- Put the butter in the pan and fry the slices of sourdough until crisp on each side.
- To serve: spoon the salad onto the sourdough and place the mackerel on top. Garnish with the salsa verde.
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