Miles Collins

A Seasonal fish dish in July

My post on how to cook mackerel receives an incredible amount of visitors every month, something which both suprises and pleases me because it is such an underated fish and I wish more people would try it.

I have put mackerel on my menus again this year and once again I am pairing it with wonderful fresh English gooseberries. There is just something quite special about hot, crisp-skinned mackerel and slightly tart gooseberries, the acidity of the fruit is easily absorbed by the fish and I give it an extra punch with some samphire and roasted beetroot.

All you need to do is make a small amount of sauce vierge to which you add some diced tomato,chopped fresh tarragon and the ripe gooseberries. Fold in some fresh or pickled samphire and set aside.

In a hot pan reheat some sliced cooked new potatoes until nicely browned, add the mackerel skin side down and cook until the skin is crispy, turn the fish over and cook for another minute or so, no more.

Place the potatoes in the middle of the plate and put the fish on top. Scatter the plate with the sauce vierge and gooseberries, place the beetroot around the plate with great panache and finish with the fish. It should look something like this….