Pan Fried Mackerel, Labneh, Baby Gem, Salsa Verde

Main Courses —
Pan Fried Mackerel, Labneh, Baby Gem, Salsa Verde

Ingredients

  • 2 mackerel fillets
  • Half a baby gem lettuce
  • 4 spears asparagus
  • 50g butter
  • 2 garlic cloves
  • 2 tbls capers
  • 2 anchovy fillets
  • 1 lemon
  • sprig chives
  • sprig flat leaf parsley
  • sprig dill
  • sprig mint
  • 100ml extra virgin olive oil
  • 2tbls labneh

Method

  1. In a searing hot pan, place a little cooking oil followed by the mackerel fillets skin side down, place a small amount of pressure with a spatula on top of the fillets to ensure the skin is flat to the pan. Turn the heat down slightly, add the baby gem lettuce and asparagus to the pan flat side down and leave to caramelize.
  2. In a bowl, chop all the herbs, one garlic glove, 1 tablespoon of capers, and half a juiced lemon, mix together and put to one side to dress the mackerel once cooked.
  3. You will notice as the fish is cooking the sides of the flesh will start to turn white, once this has reached around half way up the fish add the butter, capers, garlic and anchovy to the pan. Break the anchovy up in the hot butter with the back of a fork until it dissolves. Take the pan off the heat, add the other half of lemon juice. Turn the fish and the baby gem over and baste in the hot butter.
  4. To serve, spread the labneh on the bottom of a warm plate, with the baby gem, asparagus and mackerel on top. Finish off with a little bit of the salsa verde and some sea salt.

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