Chargrilled potatoes with grilled mackerel and a spiced sweet pepper salsa

by Emily Watkins
Return to Recipe
Print
4
1 hour 15 minutes

Ingredients

Grilled mackerel

  • 4 whole mackerel, butterflied

Sweet pepper salsa

  • 4 peppers, a sweeter variety such as Romano, or nice ripe bell peppers
  • 2 banana shallots
  • 1 garlic clove
  • 1/2 tsp cumin seeds
  • 1 red chilli, chopped
  • 50g of black olives, pitted
  • 8 anchovies, brined and oiled – not salted
  • 100ml of cold-pressed rapeseed oil, plus extra to sweat the shallots and garlic
  • 1 handful of flat-leaf parsley
  • 1 dash of olive oil
  • salt
  • black pepper

Chargrilled potatoes

  • 500g of salad potatoes
  • 1 lemon
  • salt

Method

1
To begin, prepare the salsa. Preheat the oven to 240°C/gas mark 9 (or its highest setting)
2
Place the peppers in an ovenproof dish with a little oil over them and roast the peppers for 10 minutes until taking colour. Pour the peppers into a bowl and wrap the bowl tightly in cling film. Leave until they have cooled to room temperature
  • 4 peppers, a sweeter variety such as Romano, or nice ripe bell peppers
  • 1 dash of olive oil
3
Once cool, remove the peppers and peel off the loosened skin. Slice open lengthways and scrape out all the seeds before chopping the flesh. Set aside
4
Finely chop the shallots and garlic and sweat them in a couple of tablespoons of light oil
  • 1 garlic clove
  • 2 banana shallots
5
Once the shallots are cooked through, add the cumin and chilli to the pan, followed by the chopped peppers. Roughly chop the olives and anchovies, add them to the pan and season. Set aside to cool
  • 1 red chilli, chopped
  • 1/2 tsp cumin seeds
  • 8 anchovies, brined and oiled – not salted
  • 50g of black olives, pitted
  • black pepper
  • salt
6
Simmer the potatoes in salted boiling water until just tender. Leave to cool, then slice into 1cm thick wedges
  • salt
  • 500g of salad potatoes
7
Place a griddle pan on a high heat and once it starts to smoke, lay the potato slices on the griddle. Leave until deep char lines appear, then turn and repeat on the other side. Place the potatoes in a bowl and drizzle with a dash of oil. Season with sea salt
8
Place the butterflied mackerel on an oven tray, skin-side up. Use a blowtorch to 'cook' the mackerel on the skin side only
  • 4 whole mackerel, butterflied
9
Chop the parsley and stir into the salsa with the cold-pressed oil. Divide the potatoes between serving dishes, place the mackerel on top and finish with the salsa. Serve immediately
  • 1 handful of flat-leaf parsley
  • 100ml of cold-pressed rapeseed oil, plus extra to sweat the shallots and garlic