HOTBOX MACKEREL

SERVES 2-4

2 whole mackerel, or 4 fillets

1 teaspoon vegetable or sunflower oil sea salt flakes

10-12 fennel twigs, roughly pencil sized 4 bay leaves large handful of hay, rolled into tight balls 50g butter, melted

Fire up the barbecue using the off-set technique (see page 111).

Lay the mackerel on a plate and rub the skin lightly all over with the oil. Season with sea salt flakes on either side.

Have the fennel twigs, bay and hay ready. Hold your hand over the barbecue and decide where the best spot is to cook your mackerel. You’re looking for a medium heat, so closer to the cooler third of it. Lay your fish on the barbecue. Immediately place the twigs and bay down on the grill about 7.5 cm (3 inches) away from the fish. When the twigs and bay catch fire add the hay. Ignite the hay then cover the barbecue with the lid, or a cloche if you don’t have a lid. This should extinguish the flames, but leave sufficient air flow to allow the twigs and hay to smoke.

Cook for 3-4 minutes. Remove the cloche or lid, flip the fish, replace the lid and cook for a further 3-4 minutes. After this time it should be blistered and golden. If it’s looking good gently transfer the fish to a roasting pan, skin-side up, and add the butter.

Put the pan on the cooler third of the barbecue to finish cooking the mackerel. This step will also infuse the butter with the smokiness of the mackerel. This should take 2–3 minutes. I like to throw in some sea greens at the end, too.