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.

Brunch, Starters

Mackerel with salsa verde

Make mackerel the star of the show with this simple brunch dish

Added on May 23, 2019

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

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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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.