
Mackerel & Peas
2h
Butterflied mackerel, grilled and served with fresh green peas and rhubarb.
This is perfect for a spring or summer evening!
Carefully cut open the belly of 1 mackerel. Remove the guts with your hands and clean with a paper towel
Make a cut from the belly opening to the head using a pair of scissors. Remove the gills and clean the cavity with a paper towel
Slice along both sides of the spine, from the inside of the belly, without cutting through. Flatten the fish
Cut out the spine with the scissors, being careful not to cut through any of the skin
Cut out the bones in the head and flatten the fish
Remove the rib bones with fish bone tweezers
Add ¼ cup of soy sauce and 1 tbsp of brown sugar to a large, shallow container
Add ⅓ cup of olive oil and mix to combine
Coat both sides of the mackerel with the marinade and leave in the container
Cover with cling film and place in refrigerator for 1h to marinate
Take 200 g of english peas out of their pods
Tale 200 g of fava beans out of their pods
Bring 2 cups of water to a boil in a medium pot. Add 1 tsp of salt
Trim and peel 1 stalk of rhubarb. Reserve the trim and peels
Add them to a saucepan with 150 ml of white wine
Cook over medium heat until the wine has reduced to 2 tbsp . Turn off the heat
Dice the rhubarb into very small pieces
Prepare an ice bath
Add the peas to the water and boil for 30s. Use a skimmer to transfer them to the ice bath to stop the cooking. Remove once chilled
Add the fava beans to the water and boil for 30s. Use a skimmer to transfer them to the ice bath to stop the cooking
Peel the fava beans
Refrigerate the peas and fava beans
Add 200 g of butter, divided in two batches, to the reduced wine. Whisk until just melted and smooth
Press the sauce through a fine mesh sieve
Add the juice and zest from ½ lemon
Season with salt to taste and mix to combine
Carefully place the mackerel, skin-side down, on a heated grill for 1m. Flip and grill for 3m until cooked through
Add 1 tbsp of water to a saucepan. Add the peas and beans
Add the rhubarb and butter sauce. Cook over low heat until it starts to simmer and remove from the heat
Cut the mackerel into fillets and portion each of them in half
Spoon 3 tbsp of the green peas and fava beans onto a serving plate. Add 2 pieces of the grilled mackerel
Scatter 1 tsp of the diced rhubarb. Top with sea beans to taste. The mackerel & peas is ready
Enjoy!
Yield 2 portions
Mackerel
1Soy Sauce
¼ cupBrown Sugar
1 tbspOlive Oil
⅓ cupCharcoal
to grill
Green Peas & Rhubar
English Pea
200 gFava Bean
200 gRhubarb
1 stalkWhite Wine
150 mlLemon
½Butter
200 gSea Bean
to garnishSalt
1 tspWater
2 cupsIce Cube
as needed
Equipment
Grill
Fish Bone Tweezer
Scissors
Kitchen Scale
Skimmer
Fine Grater