Good Fish Guide
Fish of the month recipe for Mackerel
BBQ Cornish Mackerel
Buy the freshest mackerel that you can find. At Wright Brothers we have a daily shipment from our Cornish suppliers. If you are unconfident with filleting you can ask your local fishmonger to do it for you, but I think it is all part of the fun of cooking to get hands a little dirty.
Begin by making a paste from the harissa paste and the olive oil, and coat the baby potatoes. Roast the potatoes in a high temperature oven till just cooked through.
Next bring the vinegar, sugar and water to the boil. Cook the beetroot in the boiling syrup with the skin on. When cooked peel the outer skin whilst still hot, grate and season with Japanese vinegar.
Then deep fry a handful of capers, make a roasted garlic aioli, and prepare the salad ingredients. Light the BBQ, and you are ready for plating.
To make the harissa potato base, add the warm harissa potatoes, spring onions, chopped parsley, lemon zest, sea salt and a huge spoonful of garlic aioli. Mix well to break up the potatoes.
Barbeque the mackerel skin side down, until crispy. Remove from the heat, cover and let the fish finish cooking by residual heat transfer. Season with fresh cracked pepper and sea salt.
To plate spoon some of the harissa potato mix onto the middle of the plate, lay the cooked fish on top. Add a heaped spoon of the beetroot pickle, sprinkle deep fried capers and fresh parsley. Serve whilst hot.