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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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.
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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