Pan Fried Mackerel, Tomatoes and Samphire
Pan Fried Mackerel, Tomatoes and Samphire. This dish requires a bit of prep as the consommé needs to hang for 8 hours. All gorgeous and simple ingredients, combined to create one tasty dish!
Ingredients
Tomato consommé
- 500g ripe tomatoes on the vine
- 1 shallot peeled
- 1 clove garlic
Mackerel
- 4 mackerel fillets, butterflied
- Knob of butter
Samphire
- 100g samphire cooked in 2 tbsp of the above tomato consomme recipe for 1 to 2 minutes
Cherry Tomatoes
- 8 Cherry tomatoes, halved
Mayo
- 3 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 200ml veg oil
- 2 tbsp tomato consomme (recipe above)
Method
Start by making the consommé. Wash and cut the vine tomatoes, removing them from the vines. Robot-coupe them well with the shallot and garlic, pop into a muslin bag with the vines over a sieve and bowl, and tie with some string tightly. Hang for 8 hours minimum.
Preheat the oven to 200C. Top the halved cherry tomatoes with a drizzle of olive oil and a thin slice of garlic. Roast at 200c for 30 minutes, then cool.
To make the mayonnaise, blitz the eggs and Dijon together slowly drizzle in the oil until thick. Finish with 6 tbsp of the tomato consommé.
Next cook the mackerel. Pan fry the fish in foaming butter for 2 minutes, flip over and cook for another minute. Season with salt and pepper.
To serve, spoon the tomato mayo over plates, top with roasted tomatoes, samphire and finish with the fish, drizzle over a little extra olive oil.
Ingredients
Tomato consommé
- 500g ripe tomatoes on the vine
- 1 shallot peeled
- 1 clove garlic
Mackerel
- 4 mackerel fillets, butterflied
- Knob of butter
Samphire
- 100g samphire cooked in 2 tbsp of the above tomato consomme recipe for 1 to 2 minutes
Cherry Tomatoes
- 8 Cherry tomatoes, halved
Mayo
- 3 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 200ml veg oil
- 2 tbsp tomato consomme (recipe above)
Method
Start by making the consommé. Wash and cut the vine tomatoes, removing them from the vines. Robot-coupe them well with the shallot and garlic, pop into a muslin bag with the vines over a sieve and bowl, and tie with some string tightly. Hang for 8 hours minimum.
Preheat the oven to 200C. Top the halved cherry tomatoes with a drizzle of olive oil and a thin slice of garlic. Roast at 200c for 30 minutes, then cool.
To make the mayonnaise, blitz the eggs and Dijon together slowly drizzle in the oil until thick. Finish with 6 tbsp of the tomato consommé.
Next cook the mackerel. Pan fry the fish in foaming butter for 2 minutes, flip over and cook for another minute. Season with salt and pepper.
To serve, spoon the tomato mayo over plates, top with roasted tomatoes, samphire and finish with the fish, drizzle over a little extra olive oil.
