Torched lemon mackerel
This torched lemon mackerel with homemade herb dressing couldn’t be quicker to make – if you don’t have a cook’s blowtorch, cook the fillets under a hot grill instead.
For this recipe you will need a stick blender or mini food processor to make the mayonnaise.
Ingredients
- 2 fillets fresh mackerel (each around 100g/3½oz), pin-boned and cut in half lengthways to make 4 fillets
- ½ lemon, finely grated zest and 1 tbsp juice only
- 2 tsp extra virgin olive oil
- flaked sea salt, to taste
- warmed sourdough or soda bread, to serve
For the dressing
- 2 large egg yolks
- 1 heaped tbsp freshly chopped tarragon, plus extra to garnish
- 1 heaped tbsp freshly chopped dill, plus extra to garnish
- 2 tsp Dijon mustard
- 50ml/2fl oz sunflower oil
- 2 tbsp extra virgin olive oil
- 2 tbsp Greek yoghurt
- ½ tsp finely grated lemon zest
- freshly ground black pepper
Method
Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well.
To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates.
Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute.
Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread.
Recipe Tips
For an extra lemony starter, segment one small lemon and dot over the mayonnaise before adding the torched fish fillets.
