Mackerel Fillets on Red Chard with Sugar Snap Peas, Roasted Cherry Tomatoes and a Vermouth Velouté
Red Pepper Relish
3 red peppers
1 tsp tarragon, chopped
1 tsp black sesame seeds
½ tsp balsamic vinegar
Fondant Potato
6 medium baking potatoes, peeled
1 tbsp vegetable oil
28g salted butter
1 litre vegetable stock
Pinch of saffron
Salt & pepper
Vermouth Velouté
½ tbsp olive oil
1 shallot, finely chopped
1 clove of garlic, chopped
2 tbsp vermouth (Noilly Pratt)
100ml double cream
½ litre fish velouté
½ lemon
Salt & pepper Mackerel Fillets
12 large fresh mackerel fillets, skin on, bones removed
50g melted butter
Salt & pepper
½ lemon
Vegetable Garnish
18 cherry tomatoes
½ tbsp olive oil
1 tbsp balsamic vinegar
100g sugar snap peas
100g baby asparagus, cut in half
25g butter
50g red chard, washed
Salt & pepper
Pepper Relish
Pre-heat the oven to 200°C. Place the peppers in a
small roasting tin and roast in the oven for 30 minutes until
they are wilted and blistered. Remove from the oven and allow
to cool. Once cool, cut the peppers in half and remove the
seeds, peel the skin and finely dice the flesh. Place the
diced peppers in a bowl, then add the chopped tarragon, black
sesame seeds and balsamic vinegar. Mix together, season and
set to one side.
Fondant Potato
Pre-heat the oven to 150°C. Using a 5cm stainless steel
round cutter, cut each potato into a cylinder shape and remove
the excess potato from each end. Heat the oil in a non-stick
frying pan on the hob and brown one end of each of the
potatoes. Place them, browned side up, in a deep roasting
tin. Bring the vegetable stock to the boil and pour over
the potatoes, leaving a 1cm gap from the top of the potato.
Add the butter, saffron and seasoning. Place in the oven for 1
hour until soft. Remove the potatoes from the oven, but leave
them in the stock to keep warm.
Vermouth Velouté
Heat a small saucepan and add the olive oil. Cook the
shallots and garlic for two minutes, without allowing them to
brown. Add the vermouth, bring to the boil and reduce by half.
Add the fish velouté and cream. Bring to the boil and simmer
for 10 minutes. Remove from the heat and pass the sauce
through a fine strainer into a clean saucepan. Add a squeeze
of lemon, season with salt & pepper to taste and keep
hot.
Mackerel Fillets
Pre-heat the grill on a high setting. Using a sharp knife,
score the skin of the mackerel, taking care not to cut too
deep. Place the fillets, skin side up, on to a buttered tray,
season and brush with the melted butter. Place under a hot
grill and cook for 4-5 minutes until the skin is crisp and
golden brown. Remove from the heat, squeeze the lemon over the
mackerel and keep it warm.
Vegetable Garnish
Pre-heat a medium frying pan until it's hot. Add the
cherry tomatoes and olive oil and cook for one minute, rolling
the tomatoes around the pan to ensure they become
evenly coloured. Add the balsamic vinegar and cook for 30
seconds. Remove the tomatoes from the heat and keep them
warm. Bring a small saucepan of salted water to the boil. Add
the sugar snap peas and cook for 1 minute, then add the
asparagus and cook for a further minute. Drain and keep them
warm. Heat a medium non-stick frying pan and add the butter.
Add the cooked sugar snap peas, baby asparagus and red chard
and cook over a high heat for 1 minute. Season with salt &
pepper, drain and keep everything warm. And
finally… Place a pile of the sugar snap peas, asparagus and
red chard at the centre of each of six large serving plates.
Place three cherry tomatoes and one fondant potato around the
vegetables. Place two mackerel fillets on top of the
vegetables and a teaspoon of the red pepper relish on top of
the mackerel, then spoon the sauce around the fish and
serve.