Garlic samphire stuffed mackerel with olive and lemon jam
Ingredients
Metric
Imperial
For the olive and lemon jam
- 500g of black olives, drained and finely chopped
- 3 lemons, zested and juiced
- 1 large cooking apple, peeled and finely chopped
- 300g of caster sugar
- 200ml of water
- 1 tsp salt
For the mackerel
- 2 whole mackerel
- vegetable oil, for cooking
- salt and pepper
- 30g of unsalted butter
- 1 lemon, juiced
- 1 handful of parsley, finely chopped
- 1 garlic clove, peeled and smashed
For the garlic samphire stuffing
- 20g of chorizo, finely chopped
- 1 handful of black olives, finely chopped
- 1 shallot, finely chopped
- 1 stick of celery, finely chopped
- 1 handful of dill, finely chopped
- 1 handful of small cornichons, finely chopped
- 3 garlic cloves, minced
- 50ml of fish stock
- 20g of parsley
- 3 tbsp of breadcrumbs
- 1 tsp salt
- 150g of samphire, finely chopped
- 25ml of white wine
For the caper drizzle
- 20g of honey
- 40ml of white wine vinegar
- 200ml of olive oil
- 3 tbsp of capers
- 1 handful of parsley, finely chopped
- salt and pepper to taste
For the garnish
- 1 handful of watercress, tossed in olive oil
- 1 lemon, zested and cut into wedges
- 1 handful of parsley, finely chopped
Equipment
- Fish tweezers
- Butcher's string
Method
Start by making the olive and lemon jam. Add all the jam ingredients to a pot then bring to a gentle simmer and stir to dissolve the sugar. Leave to simmer gently for around 30 minutes on a low heat until the olives begin to soften and become sticky with the sugar
- 500g of black olives, drained and finely chopped
- 3 lemons, zested and juiced
- 1 large cooking apple, peeled and finely chopped
- 300g of caster sugar
- 200ml of water
- 1 tsp salt
Meanwhile, prepare the stuffed mackerel. Add the chorizo to a frying pan over a medium high heat and sear off until cooked through
- 20g of chorizo, finely chopped
Add in the olives, shallot, celery, dill, cornichons and garlic. Cook down until everything has softened, then add the white wine and reduce by half
- 1 handful of black olives, finely chopped
- 1 shallot, finely chopped
- 1 stick of celery, finely chopped
- 1 handful of dill, finely chopped
- 1 handful of small cornichons, finely chopped
- 3 garlic cloves, minced
- 25ml of white wine
Add in the fish stock along with the parsley, samphire, breadcrumbs and salt. Cook until the mix begins to thicken and dry out, adding more breadcrumbs if needed. Remove the stuffing mix from the heat and set aside
Remove the head and fins from the mackerel, lay the mackerel on a work surface then cut through the belly towards the head of the fish. Remove the guts and rinse well to remove any blood. Cut down from the head along the belly to release the first side of the fillet, next flip the fish over and repeat for the other fillet, cutting down from the head and along the belly. Slice down the spine to release the butterflied fillets, then remove the ribs and pinbone as needed. Repeat with the remaining fish
Take the butterflied mackerel and fill them with the samphire and chorizo stuffing. Wrap well with butcher's twine, making sure it’s secure at either end
Mix together all the ingredients for the caper drizzle then season to taste with salt and pepper
- 20g of honey
- 40ml of white wine vinegar
- 200ml of olive oil
- 3 tbsp of capers
- 1 handful of parsley, finely chopped
- salt and pepper to taste
To cook the mackerel, add a dash of vegetable oil to a pan and season the fish well with salt and pepper. Pan fry each mackerel on one side for a couple of minutes before flipping over and cooking the other side
- vegetable oil, for cooking
- salt and pepper
Turn the heat down slightly then add in the butter, lemon juice, parsley and garlic. Baste the fish in the butter mix for a few minutes until the flesh is cooked through, then remove from the heat
- 30g of unsalted butter
- 1 lemon, juiced
- 1 handful of parsley, finely chopped
- 1 garlic clove, peeled and smashed
To serve, place the whole wrapped mackerel on a serving platter along with the watercress, lemon wedges, olive and lemon jam, and a generous drizzle of the caper olive oil vinaigrette. Serve with a sprinkle of extra parsley
- 1 handful of watercress, tossed in olive oil
- 1 lemon, zested and cut into wedges
- 1 handful of parsley, finely chopped
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