Grilled mackerel and salsa verde on sourdough

A festival of kosher flavours


By Alan Rosenthal, June 6, 2014
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This dish is perfect for eating al fresco. Enjoy these sandwiches on one of those first spring afternoons when the warm sun finally breaks through after a long winter. Although these are essentially glorified sandwiches, they are full-on flavour: chilli, garlic, lime, salty capers, cooling cucumber, all brought together by some tasty grilled mackerel and a dollop of mayonnaise.

Parve Serves: 4
Preparation: 10 minutes, plus 10 minutes marinating
Cooking: 4 - 8 minutes

Ingredients

● 1 cucumber, peeled
● 6 tbsp white wine vinegar
● 2 tsp sugar
● Large pinch of salt
● 1 mild red chilli, finely chopped
● 4 very fresh mackerel, filleted
● Extra virgin olive oil
● 8 slices of white sourdough bread
● 4 tbsp mayonnaise
● Fresh rocket

For the salsa verde
● 6 tbsp flat leaf parsley, very finely chopped
● 4 tbsp rinsed capers, very finely chopped
● 8 tbsp extra virgin oil
● Juice of 1 lime
● 1 clove garlic, crushed
● Large pinch of salt

Method

● Using a peeler, peel ribbons from the cucumber, turning it as you go to get ribbons of an equal width. Once you reach the seeds at the centre, discard this part.
● Mix the vinegar with the sugar, salt and chopped chilli. Drop in the cucumber ribbons and marinate for 10 minutes before draining.
● Mix together the salsa verde ingredients.
● Preheat a grill to its highest setting.
● Season the fish with salt and black pepper and rub with olive oil.
● When the grill is hot, place the fillets, skin side up, on a lightly greased tray and grill for 4 minutes until the skin is crisp and the flesh is cooked. Remove from the grill.
● Lightly toast the bread, spread mayonnaise on 4 of the slices and lay 2 fish fillets on each. Spoon over the salsa verde and then top each off with some drained cucumber. Cover with some rocket and the remaining slices of toast.

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    Last updated: 12:27pm, June 6 2014