Mackerel on Sourdough Toasts with Pine Nut Gremolata

, from Issue #53. September, 2015
Photography by Aaron McLean.
    Mackerel on Sourdough Toasts with Pine Nut Gremolata

    Mackerel is an underrated fish outside Europe. Well priced, with a lovely dense flesh, it is very quick to cook and I always leave the beautiful skin on.

    INGREDIENTS

    500 grams mackerel fillets
    sea salt and freshly ground pepper
    olive oil

    Gremolata
    3 tablespoons finely chopped mint
    ⅓ cup pine nuts, roasted
    2 cloves garlic, crushed
    ¼ cup olive oil
    finely grated zest 1 lemon
    1-2 tablespoons lemon juice

    To serve
    8 slices country-style bread, grilled
    1 clove garlic, peeled
    ½ cup thick plain yoghurt
    1-2 teaspoons harissa

    METHOD

    Gremolata: Combine all the ingredients in a bowl and season.

    Cut the mackerel on an angle into 1 cm thick slices and season both sides. Heat a little olive oil in a sauté pan and when hot, cook the mackerel for 1 minute each side.

    To serve: Rub the warm bread with the garlic and slice in half. Swirl the yoghurt and harissa together and spread a little over each piece. Top with a couple of pieces of mackerel then spoon over the gremolata. Serve the remaining yoghurt separately. Makes 8 toasts

    Pantry note: Harissa is a fiery hot sauce from North Africa, which is made from chilli, garlic, cumin, coriander and caraway. Available from food stores and some supermarkets. 

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