Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 23

At one of the first Slow Food markets I organised in Baltimore, a fishing village in West Cork, I asked Frank Hederman (a fish smoker, see following pages) to bring me a big bag of fresh mackerel, and a big bag he did bring – 200 fish in total! I set up a grill and spent the day cooking this delicious recipe. It was fantastic to see kids, fishermen, mums and dads and even very cool teenagers scoffing down their mackerel. It’s a wonderful fish.

Serves 2

knob of butter

2 fresh mackerel, filleted

salt and freshly ground black pepper

1 lemon, optional

For the salsa:

1 small bunch of rocket, finely chopped

1 red tiger chilli, deseeded and finely chopped

juice of 1 lemon

First make the chilli and rocket salsa by placing all ingredients in a bowl and mixing well.

Place a frying pan over a high heat, melt in the butter and cook the fish, skin side down, for 2 minutes (adding a sprinkling of salt and pepper). Turn the fish over and cook for a further 2 minutes.

Place the cooked mackerel on a warm plate and accompany with the chilli and rocket salsa and a wedge of lemon. Serve immediately.