Grilled mackerel with dulse butter and summer veg stew

Grilled mackerel with dulse butter and summer veg stew

By
From
More Home Comforts
Serves
2
Photographer
Peter Cassidy

Seaweed is one of the joys of cooking, and it can be a great way to season and reduce the amount of salt you add to your diet. And dulse is amazing – added to food like this the taste is simple and clean. I’ve been to harvest the stuff off the south Welsh coast, but it’s found all over the British Isles and you can buy it, mainly dried.

Ingredients

Quantity Ingredient
20g dulse seaweed
175g unsalted butter, softened
1/2 lemon, juiced
2 mackerel, gutted
1 shallot, finely sliced
75g podded broad beans
100g fresh peas, half podded, half opened but left in the pod
12 asparagus spears, trimmed
4 sprigs tarragon, leaves picked freshly ground black pepper

Method

  1. Preheat the grill to high.
  2. Soak the dulse in cold water for about 10 seconds, then drain and roughly chop. Place in a food processor and blitz until finely chopped, then add the softened butter and blitz again until totally combined. Add the lemon juice and blitz once more. You can keep this in the freezer if you don’t use it all here.
  3. Open up the belly of the mackerel and slide a sharp knife in under the rib cage, flicking the bones away from the flesh. Snip the bones at the head end and tail end, then lift out the whole rib cage and any bones. Open the mackerel out slightly, then spoon the dulse butter down the centre, reserving just one large spoonful.
  4. Cut two double-thickness rectangles of foil a little larger than each mackerel and place on a heavy baking tray. Turn up the edges all the way round to make foil trays. Lay the mackerel on the foil and place under the grill to cook while you cook the vegetables – the turned-up edge stops any of the butter running away.
  5. Pour 100ml of water into a sauté pan and bring to the boil. Add the shallot and broad beans, and simmer for 2 minutes. Add the peas and podded peas, and simmer for 1 minute, then add the asparagus and tarragon, and return to a simmer.
  6. Add the last spoonful of dulse butter and cook for 2 minutes, until all the vegetables are tender and the butter is emulsified. Season with a little pepper.
  7. Lift the mackerel out of the trays onto serving plates, pouring any excess butter over the top, and spoon the vegetable stew alongside.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again