Chef Brian Maule: Grilled Mackerel

OF all dishes that I have done in my time as a chef, my favourite is fish and mackerel is one of my all time favourites. It’s a very versatile fish, you can smoke it, pickle it, lightly fry it, turn it into a great tasting pate or try this recipe by grilling it. GRILLED MACKEREL, PICKLED CUCUMBER, HERBED CRÈME FRAICHE Serves 4 4 Mackerel fillets 1 Cucumber 1 Tub crème fraiche 3 Lemons juiced 1 Bunch chives ½ Pkt dill 2 Shallots 2 Plum tomatoes 1Pkt salad leaves Vinaigrette For the pickle mix: 1 cup vinegar 2 cups water 1 cup sugar Seasoning - black pepper, coriander and bay leaf Method Peel and chop the shallots finely. Chop the chives finely, squeeze lemon juice, chop the dill but not too fine. Core and score the tomatoes, put into boiling salted water for about 10-15 seconds, then refresh in iced salted water. Take out, peel the skin, cut unto quarters, then de-seed, put onto paper towels to dry, then cut into nice even dice. Put the crème fraiche into a bowl, add the dill, chives and shallots, a little lemon juice, mix well and season then put into the fridge to set. Cut the cucumber in half, then slice length ways. Add all the pickle ingredients into a pan and bring to the boil, then let cool slightly before pouring onto the sliced cucumber. If the pickle mix is too hot then the cucumber will discolour. Put the grill on high. Season the mackerel on both sides. Put a little olive oil on a baking tray, coat the skin with a little oil and place on the baking tray skin side up, put under the grill to cook until the skin is crispy with an even golden colour. Place the cucumber pickle mix onto the centre of the plate, place the mackerel on top. Make a quennelle of the herbed crème fraiche and put to the side of the fish. Put a few diced tomatoes around the plate. Drizzle a little vinaigrette over the salad mix, mix well then place the salad onto half of the fish for presentation.