The sun is shining and we love nothing better than some freshly caught Cornish fish cooked up on the BBQ.
Thankfully we’ve got our very own here at Roundhouse Barns for our guests to enjoy on long, summer evenings. This marvelous mackerel dish will serve 2 as a main course or 4 as a starter.
2 large mackerel, filleted and pin-boned, skin-side sliced 4 or 5 times (see picture)
1 chorizo sausage (about 15cm long), cut into ½ cm slices
1 orange peeled with membrane removed
1 shallot, finely sliced
Selection of salad leaves
1 tablespoon of toasted pine nuts
Extra Virgin Olive Oil (for salad dressing)
Juice of ½ lemon
Salt and pepper
Preparation time: 15 minutes
Cooking time: 10 minutes
For the salad: Heat a small non-stick frying pan and toast the pine nuts until lightly browned. To make the salad dressing, mix the lemon juice with 2 tablespoons of olive oil in a small jug and season to taste with salt and black pepper. Place the salad leaves, orange pieces and sliced shallot in a bowl and mix together. Dress salad leaves with the lemon/olive oil mix and toss lightly. Take care not to drench leaves in the dressing. Arrange salad leaves on plates and sprinkle with toasted pine nuts.
For the mackerel and chorizo: Place a non-stick frying pan on a medium heat for 2-3 minutes. Season the mackerel fillets on both sides with salt and pepper. Place skin-side down in the frying pan for 2 minutes, avoid turning during this time. Flip the mackerel fillets over and continue to fry for 1½ minutes. Remove from the pan and place on the plates alongside the salad leaves. Next, place the sliced chorizo into the pan and fry gently until lightly browned on both sides and starting to bleed their juices.
Place the chorizo slices on top of the mackerel and drizzle with the pan juices.
Serve immediately, ideally with a chunk of Baker Tom’s focaccia. Accompany with either chilled white or rose wine.