Grilled mackerel in tomato hollandaise with crushed potatoes
For those of you who are cooking more these days and looking for some tasty inspiration, we’ve teamed up with chef Tony Lones from Radish, our catering partners at Pearl House in Newbury. Tony has shared a healthy – and delicious – fish recipe which is easy to make with ingredients readily available at your local supermarket.
Grilled mackerel, tomato hollandaise sauce and crushed potatoes (for two)
- 2 x 140g fresh mackerel fillets (skin on)
- 70ml extra virgin rapeseed oil
- Cracked black pepper as desired
- Sea salt flakes as desired
- 1 lemon
- 5g sundried tomato paste
- 1 large salad tomato
- Small hand of fresh chervil
- 5ml white wine vinegar
- 1 bay leaf
- 3 medium free-range eggs
- 200g unsalted butter
- 280g new potatoes
- 3g flat parsley
- Melt the butter in a saucepan or microwave and skim any white solids from the surface. Keep warm.
- Put the egg yolks, white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
- Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick for three to five minutes.
- Remove from the heat and slowly whisk in the melted spread slowly until you have a creamy hollandaise (if it gets too thick, add a splash of water).
- Whisk in the tomato paste and then season with salt and pepper to taste.
- Prepare half of the chervil to garnish – pick it into sprigs and plunge into iced water until service.
- Quarter the tomato, remove the pulp and finely dice the flesh and skin. Fold through your sauce.
- Finely chop the rest of your chervil and set aside with the sauce. Keep the sauce warm and fold the remaining chervil through just before serving.
Crushed new potatoes
- Ensure the potatoes are clean. Wash or scrub if necessary!
- Place into cold salted water and bring to the boil for 10 minutes, turn to a simmer and cook for an additional five minutes or until just tender. Drain and leave to stand with a lid on to keep the heat.
- Zest the lemon and cut in half. Squeeze one half in with the zest,then cut the other into two quarters and set aside.
- Wash and chop the flat parsley.
- Crush the potatoes using a fork or potato masher. Do not puree or mash; these should be lightly crushed and no more.
- Fold through 30ml of the oil, as well as the mixed zest and juice of the lemon, plus salt and pepper.
- Score the fillets across the skin about four cuts at even intervals.
- Turn on your grill to the highest setting to preheat it for the fish.
- Oil a shallow sided baking/roasting tray, season the fish on the flesh and skin side with salt and pepper and place onto the tray, flesh-side down.
- Grill the mackerel for up to five minutes – they should be ready in less. You will see the flesh will go opaque and the skin crisp and blistered.
- Remove the mackerel from the grill and allow the generic heat to cook through the mackerel checking that the core temperature is 82°C using a meat thermometer or making a cut in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.
- Plate the crushed potato and top with the crisp mackerel fillet (do not waste the cooking liquor, pour over the fish).
- Finally, spoon on the Hollandaise sauce (remember to add your chopped chervil to the sauce at the last moment) and garnish with the remaining chervil and lemon quarters.
We’d love to see your recreations of this recipe! Share your pictures with us on our Facebook page.
Radish will be providing fresh, delicious meals at our residents’ bistro at Pearl House, a new collection of apartments for later living on Bartholomew Street in Newbury. For more information regarding the homes available and register your interest, call Eden on 0203 757 2828.