Rustle up this contemporary Cornish dish from Outlaw’s at St Enodoc Hotel, perfect for brunch, lunch or a light supper.
Fresh mackerel 4 fillets (filleted and pin-boned)
Bread for toasting 4 slices (sour dough works really well)
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
Caster sugar 75g
Rosemary sprig 1, chopped
Bay leaves 2
- 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.
- Add the tinned sardines and vinegar and cook for 10 minutes or until thick, then add the tomatoes, sugar, rosemary and bay leaves.
- 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.
- 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.
- 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.
- Cook under the grill, skin side up, for 5-8 minutes until the skin is crisp and the mackerel is just cooked.
- 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).
- 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.