Par-Smoked Mackerel
| Recipe By: | Luke Dale-Roberts |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 4 smoked mackerel fillets
- 1 clemengolds, peeled
- 50g punnet fresh coriander, leaves picked from stalks
- 2 Tbsp olive oil, to drizzle
- 1 small packet baby fennel
- 1 small packet baby bok choy
- 4 red onion, thinly sliced
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Cooking Instructions
- Shread bok choy very finely and preserve in ice water.
- Chargrill Clemengolds until golden and sticky.
- Coarsely chop and mix with roughly chopped coriander, red onion and olive oil.
- Grill fish over hot coals until golden.
- Drain veg from iced water and scatter over 4 plates.
- Place char grilled mackerel on top and drizzle over Clemengold salsa.
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