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

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. Heat the grill. Oil and season both sides of the fish and lay skin side up on a baking tray. 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. 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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Whole grilled mackerel

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

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

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

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.
Heat the grill. Oil and season both sides of the fish and lay skin side up on a baking tray.
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.
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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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

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.
Heat the grill. Oil and season both sides of the fish and lay skin side up on a baking tray.
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.
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.