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.
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Red Lion High Lane - 01663 765227 http:// www.redlionhighlane. co.uk/
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Damson MediaCityUK – 0161 751 7020 http:// www.damsonrestaurant. co.uk/ *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