Blowtorched mackerel with fennel and grapefruit salad

Simple but beautiful, this mackerel recipe was cooked by James Martin on the back of a fishing boat.

Mackerel is a sustainable fish from UK shores, and it’s packed with omega-3 fatty acids and a wealth of essential vitamins and minerals. Pair with a salad of fresh British ingredients, like grapefruit and fennel, and it’s win-win on the sustainable front.

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Nutrition Facts

Blowtorched mackerel with fennel and grapefruit salad

Amount Per Serving

Calories 769 Calories from Fat 702

% Daily Value*

Fat 78g120%

Saturated Fat 21g131%

Cholesterol 423mg141%

Sodium 807mg35%

Potassium 4098mg117%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 15g17%

Protein 183g366%

Vitamin A 2108IU42%

Vitamin C 65mg79%

Calcium 274mg27%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Blowtorched mackerel with fennel and grapefruit salad

A simple and beautiful fish dish

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: British

Servings: 2

Calories: 769kcal

Author: James Martin

Equipment

• 2 medium bowl
• Blowtorch (or grill)

Ingredients

• 1 tbsp caster sugar
• 1 tsp pink peppercorns lightly crushed
• 3 cm piece fresh ginger peeled and grated
• a few dill sprigs chopped
• sea salt
• 50 ml white wine vinegar
• 1 pink grapefruit
• 1/2 medium fennel bulb thinly sliced
• freshly ground black pepper
• 1 tbsp olive oil
• 4 mackerel fillets skin on

For the dressing

• 100 ml full fat crème fraîche
• 1 cm piece fresh ginger peeled and grated
• sea salt 
• freshly ground black pepper

Method

• Put the sugar, peppercorns, ginger, dill and one teaspoon of salt into a medium bowl then stir in the vinegar.
• On a board, slice the top and bottom off the grapefruit then carefully cut away the skin and pith from the fruit. Cut between each segment and add the flesh to the bowl, reserving all the juices and pouring these into the bowl, too. Add the fennel and any fronds to the bowl. Season with a little black pepper and toss everything together (including the dill and grated ginger).
• Rub the oil over the mackerel and season well. Pop the fillets, skin-side up, onto a baking sheet. Using a blowtorch, scorch the skin of the mackerel until charred and the fish is cooked through. Alternatively, preheat the grill to its highest setting and cook the fish for three to four minutes.
• To make the dressing, mix the crème fraîche and ginger together in a bowl with a little seasoning.
• To serve, spoon some dressing onto each plate, lay two mackerel fillets on top and half of the salad alongside each.

Nutrition

Calories: 769kcal | Carbohydrates: 26g | Protein: 183g | Fat: 78g | Saturated Fat: 21g | Cholesterol: 423mg | Sodium: 807mg | Potassium: 4098mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2108IU | Vitamin C: 65mg | Calcium: 274mg | Iron: 11mg

James Martin’s Great British Adventure: A Celebration Of Great British Food With 80 Fabulous Recipes by James Martin is published by Quadrille.

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