Island Life Magazine Ltd August/September 2012 | Page 137
Grilled local mackerel
with Island heirloom
tomato dressing
Ingredients (serves 2)
2 mackerel fillets - pin-boned, ask your fishmonger to fillet for you •
1 teaspoon finely chopped shallots • 6 heirloom tomatoes (medium
size, assorted colours) • 100ml Oil of Wight - or rapeseed oil • 5ml
ALAN STALEY
THE ROYAL HOTEL, VENTNOR
Chardonnay vinegar • Olive oil • Coarse sea salt • Mixed Island salad
leaves • Bowl of ice water
Pre-heat grill to medium-high. Bring a large pan of salted water to
boil. Score a cross in the skin on the top of each tomato. Place them
in the pan of boiling water for 10 seconds, no longer as this will
start to cook the flesh. Remove from the heat and plunge tomatoes
oil. Season mackerel fillets and drizzle both sides with olive oil. Lay
into the bowl of ice water. When cool peel off the skins. Set 2
them skin-side up on the grill. Grill for about 2 minutes or until the
tomatoes aside, cut the remaining into quarters and deseed - you
skin begins to bubble and brown. Then turn the fillets over and grill
can scoop out seeds with a teaspoon. With a sharp knife slice the
for one-two minutes - the flesh should be opaque all the way through.
deseeded quarters into various sizes. In a bowl mix the oil, shallot
Remove the fish and leave to rest while you assemble the plates.
and vinegar and season with the sea salt. Add the cut tomatoes to
Lay the sliced tomatoes down the centre of the plate and put a
this. Thinly slice the remaining 2 tomatoes and set aside. To cook
few of the mixed leaves on top, drizzle with the tomato dressing then
the mackerel, pre-heat the grill. Cover grill rack with sheet of foil so
place a mackerel fillet on top. Spoon the remaining dressing around
that the mackerel doesn't stick to the grill bars. Brush foil with olive
the plate.
Tasty
and eas
y
to make
re c i p e s
Penne
all'amatriciana
Ingredients (serves 2) Time 15 minutes
160g dry penne pasta • 200g smoked bacon • Olive oil • 260g of
Michelangelo tomato sauce • Pecorino Romano cheese
In a large casserole prepare 2 litres of water with salt. Bring to
the boil and add the dry pasta (quantity for two people). Cook
until Al Dente. Meanwhile cut the smoked bacon into cubes
(Pancetta affumicata) fry in a pan with a very small quantity of
olive oil until the pancetta becomes crispy. Add the quantity of a
jar of Michelangelo tomato sauce and bring to boil gently stirring
Pancetta and tomato sauce together. Drain your pasta and mix it
with the tomato sauce in the pan. Serve the pasta in a bowl and
finish the dish with Pecorino Romano, a Roman sheep cheese
that gives the final touch to a Roman recipe!
DANTE POLI
MICHELANGELO, RYDE
www.visitislandlife.com
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