Mackerel on Sourdough Toasts with Pine Nut Gremolata
Photography Aaron McLean.
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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