‘This one of my favourite recipes as it captures the essence of summer. The tartness of the chutney cuts through the delicate flavour of the fish,’ says head chef Benjamin Palmer of Barclay House.
1. First make the chutney. Place all the ingredients except the mint in a heavy based saucepan and bring to the boil for 2-3 minutes.
2. Turn down and simmer on a low heat, stirring frequently, for 45 minutes to an hour, until the mixture is thick and syrupy. Take off the heat and leave to cool, then add the mint.
3. Rub the mackerel with a little olive oil and season with salt and pepper. Place under a hot grill and cook for 4-5 minutes until the mackerel is golden, crisp at the edges and firm to the touch.
4. Place two mackerel fillets on each plate and serve with a good spoonful of the chutney, then garnish with watercress. Any remaining chutney can be stored in a sterilised jar for a few months and served with most grilled fish, cold meats and cheeses.
Barclay House Hotel and Restaurant
St Martins Road, East Looe, PL13 1LP.
Tel. 01503 262929.