Cornish Mackerel Fillets with Saffron New Potatoes, Fennel Salad and a Cherry Tomato Salsa

1 May 2020

While you cannot come to us, we thought we would come to you. Our utterly brilliant Head Chef, Stephan Guinebault’s simple yet mouthwatering Mackerel dish uses local produce from Cornwall to create a fresh, light and balanced seafood salad. The recipe below works well as a main course, but reduced the quantities and you’ve got yourself a starter.

Cornish Mackerel Fillets, Saffron New Potatoes, Fennel Salad and a Cherry Tomato Salsa

Serves 4 people as a main dish

Ingredients

8 fresh Mackerel Fillets deboned

150g New Potatoes (Cornish new are ideal)

1g Saffron

1 large Fennel bulb, trimmed and finely sliced

1 Red Onion diced

3 Cloves of Garlic crushed

150g Cherry Tomatoes sliced into quarters

3tbs of Sherry Vinegar

Olive oil to taste

Salt and Black Pepper to taste

Fresh Tarragon

Method

Preheat the oven to 220C, arrange the mackerel fillets on a baking tray, season with olive oil, salt and black pepper and cook for 6/7 minutes.

Finely slice the new potatoes about 0.5cm in width. Add the Saffron and a pinch of salt to boiling water and add the potatoes. Boil in the saffron infused water for 5/6 minutes.

For the salsa, in a pan fry the diced red onion and garlic in olive oil until softened. Add 3 tbs of sherry vinegar, reduce and add the cherry tomatoes and sliced tarragon. Simmer until soft.

In a bowl, mix the fennel with the tomato salsa gently.

To serve, dish up the saffron potatoes in the middle of the plate and place the baked mackerel fillets on top. Finish of with the fennel salad and cherry tomato salsa.

We hope you enjoy!

For more lockdown at home inspiration, why not take a look at our dining menus for food for thought.