Grilled mackerel on toast with sardine ketchup

Rustle up this contemporary Cornish dish from Nathan Outlaw, perfect for brunch, lunch or a light supper.

 

Serves 4

Fresh mackerel 4 fillets (filleted and pin-boned)
Bread for toasting 4 slices (sour dough works really well)
Salt
Light rapeseed oil
Lime 1 (4 wedges)

For the ketchup:
Red onions 2
Garlic 2 cloves
Tinned sardines in tomato sauce 240g
Red wine vinegar200ml
Tinned tomatoes1kg
Caster sugar 75g
Rosemary sprig 1, chopped
Bay leaves 2

  1. To make the sardine ketchup, sweat the onions and garlic with a little oil in a saucepan without allowing them to colour, until very soft.
  2. Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, rosemary and bay leaves.
  3. Continue to let the ketchup simmer for a further 10-15 minutes until thick and relatively dry. If the ketchup is too runny at this stage it will be more like a sauce when finished.
  4. Remove the bay leaves and blitz the ketchup in a blender for 4-5 minutes until smooth. Pass through a fine sieve and allow to cool.
  5. Pre heat a grill to high. Place the mackerel fillets on a lightly oiled tray and season with salt and drizzle with a small amount of oil.
  6. Cook under the grill, skin side up, for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
  7. While the mackerel is cooking, toast the bread under the grill (preferably on the same tray as the mackerel to soak up any of the oils released).
  8. Once cooked, serve the mackerel on the toast and add a generous spoonful of sardine ketchup to the plate along with a wedge of lime.