To buy fresh mackerel for this recipe click here
When people see a whole fish in a fish market or at their local fishmongers, there can be hesitant because they don’t know how to gut a fish or prepare it. However, by walking by you could be missing out on some of the most fantastic fish, and preparing it is so much easier than you would think. These recipes are great for Whole Fish Cooking.
When selecting your fish, you should look for bulging eyes, red gills, bright shiny skin, and a sweet smell.
These two dressings are great with all kinds of fish and the Sauce Matilda can be used as both a rub inside the cavity of the fish before cooking or if you add extra oil makes a great after cooking dressing. The Name behind the Sauce Matilda is taken from my Egyptian Grandmother. In Egypt they love to eat fish and this super simple dressing goes with all kinds of finfish and adds a punchy sharp contrast to this mackerel
- 2 whole mackerel
- 2 tsp rapeseed oil
- Rock salt, for seasoning
- Boiled baby potatoes and salad, to serve
For the Sauce Vierge:
- 100g cherry tomatoes, finely chopped
- 2 tsp small capers
- Juice of ½ lemon
- 1 shallot, finely chopped
- 100 ml rapeseed oil
- Handful torn basil leaves and chopped chives
- Sea salt and pepper, to season
- 2 cloves of garlic
- 1 tablespoon of cumin
- Juice of ½ lemon
- A pinch of salt
- 6 -10 tablespoons of Rapeseed oil to loosen
Add all the dry ingredients to a mortar and pestle and give a good bash then add in your lemon and slowly with your oil and stir till it all comes together.
1. Fire up your barbeque and while it is heating, combine all the ingredients for the sauce vierge and Matilda dressing.
2. When the coals are white, oil your fish with rapeseed oil and season generously with high quality rock salt.
3. Place your fish on the grill in one smooth movement and this is the important part, don’t touch the fish. As tempted as you might be, it needs time to cook so consider picking up a glass of wine and having a sip instead.
4. After approximately four minutes, your fish should be ready to turn and not sticking to the grill.
5. Using an egg flip or a spatula, flip your fish in one swift movement. The skin should be charred and crispy, and sitting on the fish, not the grill.
6. Again, leave your fish to cook on the other side for four minutes.
7. Remove and place directly onto a serving dish. Add a knob of butter and allow it to melt on top. Top with the sauce vierge and drizzle of your dressing.
To this you could also add a dollop a simple Yogurt seasoned with lemon and mint