Grilled mackerel with shallot chutney and fries
Making your own chutney is incredibly simple and a great way to transform your meals. This Sarson's Malt Vinegar shallot chutney is perfect paired with crispy-skinned soused mackerel and double-cooked, ultra crispy fries. Any leftover chutney can be kept in a sterilised jar in the fridge.
Ingredients
Metric
Imperial
For the sweet onion chutney
- 300g of sweet white onion, finely sliced
- 2 tbsp of olive oil
- 75g of Demerara sugar
- 75ml of Sarson's Malt Vinegar
- 1 tsp mustard seeds
- 1 tsp thyme leaves
- salt to taste
For the fries
- 600g of large Maris piper potato
- vegetable oil, for frying
- sea salt
For the mackerel
- 4 whole mackerel, filleted
- 100ml of Sarson's Malt Vinegar
- 1 tsp sea salt
- 1 tsp soft brown sugar
- zest of 1 lemon
- 2 tbsp of olive oil
Method
For the chutney, slowly caramelise white onions in olive oil for 20–25 minutes until golden
- 300g of sweet white onion, finely sliced
- 2 tbsp of olive oil
Add sugar, vinegar, mustard seeds and thyme. Simmer until thickened, about 20 minutes. Season to taste
- 75g of Demerara sugar
- 75ml of Sarson's Malt Vinegar
- 1 tsp mustard seeds
- 1 tsp thyme leaves
- salt to taste
While the chutney simmers, peel and cut the potatoes into matchsticks. Rinse and soak in cold water for 30 minutes
- 600g of large Maris piper potato
Once the fries have soaked, drain them and pat very thoroughly dry with clean tea towels
Marinate the mackerel with malt vinegar, salt, sugar, lemon zest and olive oil for 20 minutes while you cook the fries
- 4 whole mackerel, filleted
- 100ml of Sarson's Malt Vinegar
- 1 tsp sea salt
- 1 tsp soft brown sugar
- zest of 1 lemon
- 2 tbsp of olive oil
Heat enough oil to deep fry the fries in a heavy-bottomed, high-sided pan to 140°C
- vegetable oil, for frying
Add the fries to the oil in small batches, cooking each batch for 5–6 minutes until the potatoes are pale and soft, then removing with a slotted spoon and setting aside carefully
Increase the temperature of the oil to 190°C
Carefully return the fries to the hot oil in batches again, and fry until golden and crisp
Remove from the oil with a slotted spoon, and drain on paper towels. Season with salt while hot
Grill the marinated mackerel skin-side up on a hot grill, barbecue or frying pan until the skin is crisp and the flesh flakes easily
Serve mackerel with a dollop of chutney and a generous handful of fries
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