Recipe of the month: mackerel

PUBLISHED: 08:59 12 March 2016 | UPDATED: 08:59 12 March 2016

Andy's super-fresh grilled mackerel

Andy's super-fresh grilled mackerel

Archant

The chef-patron of our winner of Restaurant of the Year 2015, Chapter One has gone fishing and hooked a juicy mackerel. Words by: Andy McLeish

Within the last 10 years or so, more and more people have taken a keen interest in knowing exactly where their produce comes from. Whether that is meat, fish or vegetables, consumers want to ensure they’re buying the best produce possible.

Following the horsemeat scandal in 2013, brands realised that far greater transparency was needed and in fact the market demanded this.

It’s really no different in restaurants; as long as I have run the kitchen at Chapter One we’ve always had guests ask us where the produce originated from.

In fact many restaurants now list the region and breed of the meat. It’s always been important to me to use producers I trusted and who truly cared about their produce as much as I care about the quality of the food I serve in my restaurant.

Locality is also key and I source as much produce near the restaurant as possible.

When I get time out of the kitchen I like to plan various food trips to source my own ingredients for Chapter One, hunting and fishing being among my favourites.

This month I’ll be taking a few chefs with me to the coast for a couple of days to fish for sea bass and mackerel.

If I don’t have the time to fish myself, I’ll turn to a fantastic Kentish supplier, Chapmans of Sevenoaks.

The fish supplied to the restaurant is caught locally and on day boats. This means the fish comes back to port on the day and is caught rather than trawler fishing, where the boats can be out at sea for more than a week at a time.

This month’s recipe is my grilled fresh local mackerel with celeriac remoulade, hazelnut dressing and sautéed trumpet mushrooms. Enjoy!

RECIPE

Grilled mackerel with celeriac remoulade

Serves 4

Ingredients:

2 large mackerel filleted and pin boned

100g trompette mushrooms

For the celeriac remoulade

1 tbsp Pommery mustard

1 lemon

1 small celeriac

Peel and slice the celeriac on a gravity slicer as thin as possible then place the slices on a board and finely cut to achieve julienne (matchstick cuts). Once sliced, blanch in seasoned boiling water and refresh; squeeze out excess water. Mix with mayonnaise and Pommery mustard. Check seasoning with salt, pepper and lemon juice.

For the hazelnut dressing

50g whole hazelnuts roasted and lightly crushed

1 shallot chopped finely

10g chives chopped finely

1 tbsp balsamic vinegar

1 tbsp olive oil

Mix all of the above together to form a thick dressing

For the mayonnaise

150g egg yolk

500ml grape seed oil

30g Dijon mustard

Salt, pepper and lemon for seasoning

In a food processor blend the egg yolk and mustard together, slowly add the grape seed oil until the mixture goes thick like a mayonnaise. Season with salt, pepper and lemon juice. Remove from the blender and place into a bowl and refrigerate.

To serve, place the mackerel fillets on a metal non-stick tray, brush a little olive oil over the skin and place under a very hot grill for two minutes, or until cooked through.

Place a mound of celeriac remoulade in the middle of the bowl with some hazelnut dressing around and then place the mackerel fillets on top.

In a separate hot pan sauté the trompette mushrooms in a little butter and scatter over the top of the mackerel.

www.chapteronerestaurant.co.ukw

More from Food & Drink

Wednesday, July 8, 2020

From 4th July, pubs will be reopening their doors in the first time for months as lockdown restrictions ease. We’ve gathered some must visit pubs in Kent to revisit

Read more
Tuesday, July 7, 2020

Three Thanet fishermen are supplying fresh fish and shellfish direct from their boats and delivering them to people across the entire Thanet area

Read more

Kent Life’s 2019 Pub of the Year, the Three Mariners, is living up to its top award by helping its community during these difficult times

Read more
Tuesday, May 26, 2020

The farmers’ market has scooped a prestigious award again

Read more
Tuesday, May 12, 2020

‘Kent, sir, everyone knows Kent. Apples, cherries, hops and women,’ proclaims a character in Charles Dickens’ The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more
Friday, May 1, 2020

These Kent restaurants are offering delivery and takeaway services during the lockdown – so keep supporting local businesses while enjoying delicious local food

Read more
Wednesday, April 15, 2020

A new small batch craft gin called Cantium, the ancient Roman name for Kent, truly honours its origins

Read more
Wednesday, April 8, 2020

If The Game Changers is on your self-isolation playlist, you may need to delve into the detail before making any life-changing decisions.

Read more
Monday, March 23, 2020

Recipe by kind permission of Karen Reynolds of Kincott Dairy

Read more

Under new management, The Marquis of Granby has changed its name, transformed its look and brought a fresh, exciting approach to ‘pub classics’

Read more
Kent Life Food & Drink awards. Open for entries.

Latest Competitions & Offers

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Most Read

Latest from the Kent Life