Jamie Porter’s Mediterranean-inspired mackerel with spinach taglierini recipe is partnered with confit squid, pickled dulce seaweed, sweetcorn and chorizo
You will need
- Mackerel 2
- Squid 100g, cleaned
- Rapeseed oil 500ml
- Chorizo 100g, uncooked
- Lemon 1, juice of
- Sweetcorn 50g
- Fennel cress to garnish
- Salt pinch of
For the pickle
- White wine vinegar 200ml
- Caster sugar 100g
- Water 100ml
- Coriander seeds 10
- Fennel seeds 10
- Star anise 2
- Bay leaves 2
- Dulce seaweed 15g
For the pasta
- Puréed spinach 30g
- Eggs 6, plus 4 yolks
- 00 flour 500g
- Salt 20g
- Make the pickled seaweed at least a day in advance. Heat the vinegar, water, sugar, half the spice quantities and a bay leaf, then cool down. When cold pour over the seaweed and leave to infuse.
- Take the mackerel and cut diagonally with a sharp knife just behind and towards the head, then run along the backbone finishing at the tail end. To fillet the fish, make a small V cut either side of the bones without piercing the skin.
- To make the pasta, blitz the eggs with the purée in a food processor and set aside. Put the flour in the processor, then slowly add the egg mix. Add the salt and mix until it resembles breadcrumbs. Take out the green dough and work it for 5 minutes, then wrap in clingfilm and rest for 1 hour.
- After resting, roll the pasta into thin layers and slice it carefully by hand into taglierini (a thinner version of taglietelle).
- To make the confit squid, put the remaining spices and bay leaf in an ovenproof pan with the rapeseed oil and heat to 90°c. Cut the squid into strips and drop into the oil. Put the pan in an oven at 90°c/gas ¼ for 35 minutes. Let the squid cool down in the oil.
- Cut the chorizo into small chunks and put in a cold pan. Put the pan on a medium heat and cook for 20 minutes until the oil renders out of the chorizo, then drain on a cloth. Reserve the chorizo oil.
- Heat a non-stick pan on a low-medium heat. Lay the mackerel skin side down and cook for 2-3 minutes. When the colour has nearly changed throughout, flip over and cook for 10 seconds on the flesh side then allow it to rest.
- Warm the chorizo oil, chorizo, sweetcorn, squid, lemon, seaweed and salt in a small pan. Drop the pasta into boiling salted water for 30 seconds. Drain, then mix with the rest of ingredients.
- Put the pasta mixture in the middle of a plate. Place the mackerel on top, dress with a bit of chorizo oil and add the fennel cress as a garnish.
Chef’s tip: ‘Mackerel is my favourite fish so I love this dish,’ says Jamie Porter of St Moritz Hotel. ‘The boys go down to Greenaway Beach each morning to forage for the sea herbs that we decorate it with.’
St Moritz Hotel, Trebetherick, Wadebridge, Cornwall, PL27 6SD