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Whole grilled mackerel

Published on October 17, 2019
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Gregory Milne, head chef at Sail Loft St Michael’s Mount near Marazion, shares his recipe for whole grilled mackerel with Satan’s butter

mackerel sail loft

Serves 2

You will need

Fresh line-caught mackerel 2, spatchcocked, 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

  1. 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.

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

  3. 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.

  4. 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.

‘The flavoured butter is a playful take on the well-established ‘devilled butter’, and adds hot, strong and intense flavours. It makes the perfect accompaniment to match the strong oily qualities of mackerel,’ says Gregory 

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