Luxury Culinary Holidays

Recipes

Grilled Mackerel with Grain Mustard and warm Potato Salad

Thursday, May 31st, 2012

Grilled Mackerel with Grain Mustard and warm Potato Salad

I first me Chef Joe at Tideswell School of Food where he was teaching and I attended a fillet-a-fish course. We made this dish (my fillets were less than perfect, but still grilled nicely) so I felt I had to include the recipe here!

Ingredients (per person)
1 mackerel
8 new potatoes, boiled and kept warm
3 cherry tomatoes, quartered
1 teaspoon capers, soaked
salt and pepper

Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon wholegrain mustard
half a clove of garlic
1 teaspoon finely chopped chives

  • Carefully fillet the mackerel.
  • Place the fillets on a lightly oiled tray, skin side up and drizzle with a little oil and season. Place under a very hot grill until the skin is lightly blackened in places and blistering. The flesh will be cooked. Alternatively place skin side down on a bbq. Leave to rest for a few minutes.
  • Mix the dressing ingredients togetner.
  • Slice the new potatoes into discs, add the tomatoes and capers. Mix with enough dressing to coat the salad and season.
  • Place the salad in the centre of the plate then place the mackerel fillet on top, drizzle with a little left over dressing and sprinkle with finely chopped chives.

This site uses cookies to help make your experience the best we can. You can find out more about the cookies we use by reading our cookie policy. Dismiss