Macclesfield Express - - LEISURE - SI­MON STAN­LEY

Flame grilled mack­erel, Asian vegeta­bles, Thai scented broth

Serves 4 Mack­erel is plen­ti­ful through­out the summer months and can be used in a va­ri­ety of ways.

As well as be­ing very tasty mack­erel is also a great source of Omega 3 and six fatty acids as well as lots of vi­ta­mins and min­er­als. You can ei­ther grill the fish plain or it can be mar­i­nated in olive oil, pars­ley, gar­lic and rose­mary, which once flame grilled gives the fish a nice BBQ taste. This dish can be served as we do as a light summer starter, but with the ad­di­tion of more seafood to the broth and by us­ing big­ger fil­lets of mack­erel it will make a sub­stan­tial lunch also. In­gre­di­ents and method: ●● Two large fil­lets fresh mack­erel, pin bones re­moved, each fil­let cut in half ●● A mix­ture of pak choi, choi sum, shi­take mush­rooms, spring onions and chopped co­rian­der ●● For the broth we use a dou­ble strength fish stock flavoured with ginger, lemon­grass, chill­ies, lime leaves, fresh lime juice and soy sauce. There is no hard and fast rule to this, just cre­ate a flavour­ful stock to your own taste and fin­ish this with a tiny amount of fresh cream to give it a lit­tle body. To fin­ish the dish: Sea­son the mack­erel with salt and pep­per and cook in a hot fry­ing pan on the skin side for two to three min­utes de­pend­ing on the size of the fil­let. Turn the mack­erel over and con­tinue un­til the fish is cooked.

Whilst the mack­erel is cook­ing sauté the mush­rooms in hot oil with salt and pep­per, blanch the pak

choi, spring onions and choi sum in boil­ing salted wa­ter un­til ten­der, drain and add to the mush­rooms with the chopped co­rian­der.

Di­vide the vegeta­bles be­tween your serv­ing bowls, us­ing a blow torch scorch the skin on the mack­erel and sit a piece of mack­erel on each pile of veg. Pour your hot broth around and serve.

Try Si­mon’s cook­ing for FREE at Dam­son Heaton Moor, Dam­son Me­dia Ci­tyUK or The Red Lion High Lane. Call the restau­rants for de­tails and quote MEN.

Red Lion High Lane - 01663 765227 http:// www.redlion­high­lane.

Dam­son Heaton Moor – 0161 432 4666 http:// www.damson­restau­rant.

Dam­son Me­di­aCi­tyUK – 0161 751 7020 http:// www.damson­restau­rant. *Terms and con­di­tions ap­ply, please ask the res­tau­rant when book­ing! To fol­low Si­mon on twit­ter or ask about his recipes he’s @ si­mon­js­tan­ley69.

Ex­ec­u­tive chef at Red Lion, High Lane, Stock­port and Dam­son, Heaton Moor

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