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Grilled mackerel with squid ink mash

mackerel-splash.jpg

New Zealand-raised chef Anna Hansen travels the world in search of recipes for her London restaurant, The Modern Pantry. “This dish is my version of one I tried at a festival in Oporto, Portugal during my travels a few years ago,” Hansen told Stylist. “I'm always coming back with new ideas for dishes. Fusion cooking is all about bringing in ideas from all around the world.” Enjoy.

Preparation time

25 minutes

Cooking time

30 minutes

Ingredients (serves 4):

  • 2 red peppers
  • 1 tbsp Dijon mustard
  • 2 tbsp yuzu juice
  • Zest and juice of half lemon
  • 250ml extra virgin olive oil
  • Black pepper
  • 1kg potatoes
  • 70ml double cream
  • 3 tbsp squid ink (available from Waitrose)
  • 4 mackerel, gutted
  • Oil for brushing
  • Maldon sea salt
  • Black pepper

Method:

Step 1: Roast peppers in a preheated oven (200˚C/fan 180˚C/gas 6) for 15 minutes or until blackened. When cool, peel off the skin, deseed and put the flesh in a processor with the mustard, yuzu, lemon zest and juice. Blend while adding the oil. Season.

Step 2: Cook potatoes until tender, drain and mash. Bring the cream to boil, add squid ink and whisk. Pour into the mash, mix and season to taste.

Step 3: Rinse the mackerel in cold water and pat dry with kitchen towel. Slash the skin diagonally two or three times, brush with oil and season. Grill on a hot barbecue or grill pan for 5 minutes, until firm. Turn over and grill for a further 5 minutes. Serve on top of the mash with a drizzling of the dressing.

From The Modern Pantry Cookbook by Anna Hansen (£25, Ebury), available now

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