Jump to Main ContentJump to Primary Navigation
Top

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

Related

Houmous-splash.jpg

How to make perfect houmous

chestnut-soup-splash.jpg

Chestnut and sage soup

6687x_rt.jpg

Miriam González Durántez’ croquetas

Comments

Latest...

Behold the avocado rose: our latest food obsession

Stylish and delicious – what more could we want? by Harriet Hall

04 May 2016

The four MasterChef finalists reveal the secrets of the kitchen

Splitting the judges and melting ice cream

27 Apr 2016

Ten veggie recipes to whip up in 15 minutes or less

One can never have enough veggie-based meals in one's culinary repertoire by Amy Swales

26 Apr 2016

Will you dine at London’s new ‘naked’ restaurant?

"The idea is to experience true liberation..." by Amy Lewis

21 Apr 2016

Introducing the rainbow toasties of your Instagram dreams

It's a grilled cheese sandwich for magical unicorns by Amy Swales

20 Apr 2016

The graphic and grisly cakes your nightmares are made of

Internal organs in fondant form by Amy Swales

20 Apr 2016

A Hello Kitty café is finally coming to the UK

Book in your matching Hello Kitty mani, stat by Amy Swales

14 Apr 2016

The cocktails that help us hit our five-a-day

Drinks from the vegetable patch

12 Apr 2016

The Stylist team take on their very own bush tucker trial

Team Stylist puts four insect-filled recipes to the test by Jenny Tregoning

11 Apr 2016

15 sweet, sour and refreshing cocktails to make at home

We've consulted the experts to bring you the best herby, floral mixes for spring by Amy Swales

11 Apr 2016