Island Life Magazine Ltd April/May 2018 | Page 111

Food and drink
Fresh Mackerel
estuary mussels & young spring vegetables
Recipe by The Bandstand, Sandown
Serves 4
Ingredients
4 Whole mackerel or 8
fillets (pin boned out)
1kg Mussels
2 Banana shallots
1 Clove of garlic
4 Broccoli spears
4 Baby leeks
1 Small carrot
100g Garden peas
4 Asparagus spears
50ml White wine
2tbsp Double cream
Sea salt & freshly ground
pepper
2tbsp Tarragon
2tbsp Parsley
65g Unsalted butter
1 Lemon
125ml White wine
Method
The fish and mussels
1. If using whole mackerel you’ll
need to fillet them & remove
the pin bones.
2. You can use tweezers or an
easier way is to cut each side
of pin bone at an angle like a
‘v’ shape. This will allow you to
remove them. If already filleted,
check them for pin bones.
3. Make sure mussels are clean
and shut, this will ensure they
are alive. If open, tap them & if
they do not shut they’ve died
so disregard.
Preparing the vegetables
4. Blanch the vegetables in
boiling salted water until
tender then cool in ice water.
5. Cut vegetables into bite size
pieces for garnish. Finely chop
shallots , tarragon & parsley,
save herbs to add at end.
Finishing the dish
6. Place the mackerel fillets on a
lightly seasoned buttered tray,
skin side up, ready for a hot grill.
7. Put a large empty saucepan
with a lid on the hob, and heat
up to a high temperature.
Place mackerel under the grill
for approx 5 minutes.
8. Place in a bowl mussels
shallots, garlic, wine & half a
squeezed lemon, add to hot
saucepan & cover with lid.
9. Check mackerel is cooked by
checking underneath.
10. Once cooked remove from grill
& set aside. Shake the mussels
once and remove the lid. The
mussels should be open,
remove from heat & drain.
Save liquid in a saucepan.
11. Add the vegetables, cream,
butter to the saved liquid,
bring back to a simmer &
check seasoning.
12. Remove some of the mussels
from their shells & keep five
back with shells for garnish.
13. Add mussels, tarragon &
parsley to vegetables and take
off the heat.
14. To serve, place vegetables &
mussels in a warm bowl, lay
two mackerel on top and serve
with rustic sourdough bread.
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