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Cornish mackerel fillet with onion bread

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Treat your latest catch to this sumptuous seaside dish from Lee Highcock at Fistral Beach Hotel: Cornish mackerel served with homemade onion bread, tomato sauce and herb oil

Cornish mackerel

Serves 2

You will need

Large mackerel fillets 2

For the onion bread:
Onion 1, finely chopped and dried in the oven for 20 minutes at 170°C
Strong bread flour 250g
Rapeseed oil 25ml
Salt 10g
Water 125ml
Yeast 10g

For the tomato sauce:
Tinned plum tomatoes or ripe fresh pomodoros 400g
Olive oil 1 tbsp
Small onion ½, finely chopped
Garlic 1 clove, crushed
Caster sugar 1 tsp
Red wine vinegar a dash
Bay leaf 1

For the herb oil:
Tarragon 3 stems, picked and finely chopped
Flat leaf parsley 5 stems, picked and finely chopped
Coriander 3 stems, picked and finely chopped
Olive oil 150ml
Garlic 1 clove, crushed
Sea salt a pinch

Method

  1. Trim and de-bone the mackerel fillets using a v-cut. Set aside at room temperature.
  2. For the onion bread: Preheat the oven to 180°C. Place the onion, flour, oil, and salt in a mixing bowl.
  3. Place the yeast in a small bowl with half the water and stir to combine. Add to the flour mixture along with the remaining water.
  4. Work the dough until it just sticks to the sides of the bowl. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes. Alternatively, mix with a dough hook on medium speed for 6 minutes.
  5. Place the dough into a lightly greased bowl and cover with clingfilm. Prove in a warm place until double in size.
  6. Turn the dough out onto a lightly floured surface and knock back. Gently shape the dough to the size of the loaf tin and place in the tin, cover with a cloth and leave to prove for an hour.
  7. Place in the oven for 35 – 40 minutes, then remove the bread and allow to cool on a wire rack.
  8. For the tomato sauce: Heat the oil in a medium saucepan on a medium heat and add the onion until soft and translucent. Stir in the garlic and cook for 2 more minutes.
  9. Add the tomatoes, then vinegar, sugar, bay and a pinch of salt.
  10. Simmer for about 30 minutes, stirring occasionally until it thickens
  11. Remove the bay leaf and add the mixture to the food processor. Blend and pass through a fine mesh sieve.
  12. For the herb oil: Put all of the ingredients into a small mixing bowl and whisk until everything is incorporated. Adjust seasoning with a pinch more salt if needed. Put aside for later use.
  13. To assemble: Start by scoring the skin side of the mackerel fillets 3 or 4 times. Place skin side up on a baking tray and place under the grill to crisp up and cook through – this shouldn’t take any more than 2 minutes.
  14. While the mackerel is under the grill, slice a piece of onion bread and place on the grill or pan to crisp and warm the bread, making sure not to let it burn.
  15. Take a tablespoon of the tomato sauce to dress the plate. Place the bread on top of the sauce and the mackerel on top of the bread, and finish with a drizzle of herb oil.

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