Grilled mackerel with herb butter, roasted fennel, balsamic onions and Pink Fir Apple potatoes

In Potato Recipesby Timothy Green

Grilled mackerel with herb butter, roasted fennel, balsamic onions and Pink Fir Apple potatoes

Ingredients
Serves 4

4 fillets of fresh mackerel
2 red onions
500ml balsamic vinegar
50g brown sugar
50ml red wine
1 fennel bulb
20g fennel seeds
½ bulb of garlic
1 lemon zest
1 litre vegetable oil
10g caster sugar
6 Pink Fir Apple potatoes
50g salted butter
1 sprig of parsley
1 bunch of chives
4 tbsp of dill
4 tbsp of chervil
Sea salt & black pepper

Method

  1. Quarter the red onions and arrange them in a deep tray. Add balsamic vinegar, red wine, brown sugar and salt and pepper. Cover with foil and roast for 40–60mins at 180°C degrees until soft.
  2. Quarter the fennel bulb. Simmer gently for 20–30mins in a saucepan of vegetable oil with the fennel seeds, garlic and lemon zest until soft.
  3. Drain the fennel and set the vegetable oil aside. Allow the oil to cool.
  4. Sprinkle the fennel with sugar and roast in the oven at 180°C for 10–15mins until caramelised.
  5. While the onion and fennel are roasting, finely slice or grate the Pink Fir Apple potatoes. Fry the potatoes in the fennel oil at a high heat until golden brown and crispy.
  6. Finally, pop a knob of butter in a pan, season the mackerel and place skin side up until a hot grill for 4–5mins until the fish is just cooked.
  7. Add finely chopped parsley, chives, dill and chervil to the pan with salt and pepper and more butter. Allow the heat of the pan to melt the butter.
  8. Season the potatoes and divide them between four plates with two wedges of balsamic red onions and a quarter of the fennel. Lay the grilled mackerel fillets on top and drizzle with melted herb butter.

The Chef

Dane Allchorne, Executive Head Chef & Owner of The Milk House

Dane Allchorne, Executive Head Chef & Owner of The Milk House

The Milk House,
The Street,
Sissinghurst,
Kent TN17 2JG

01580 720200 [email protected]

@TMH_TN17