- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
For the herb puree
- 25 g flat leaf parsley, leaves only
- 1 tbsp unsalted butter
- 1 tbsp shallots, peeled and finely chopped
- 50 g watercress, stalks removed, leaves chopped
- 100 g spinach, chopped
- 50 ml whipping cream
- 2 tsp Pommery mustard
- pinches salt
For the mackerel
- 2 x 200 g mackerel fillets, bones removed
- 1 tbsp olive oil
- lemon juice
- freshly ground sea salt and black pepper
1. For the herb purée; bring a large pan of water to the boil and add the parsley. Cook for 4 minutes, until softened. Lift the parsley out with a slotted spoon and plunge into a bowl of iced water. This helps fix the green colour. Drain and pat dry.
2. Melt the butter in a large saucepan and soften the shallots for about 5 minutes. Turn up the heat and add the watercress and spinach. Cook briskly for 2 minutes, until the leaves have wilted.
3. Tip the softened leaves into a food processor and add the blanched parsley, cream and mustard. Process until the mixture resembles a coarse paste. Adjust the seasoning with white pepper and spread the purée onto a tray.
4. Preheat a grill. Score the mackerel skin with a sharp knife and lightly season the fish with sea salt and freshly ground black pepper. Brush each fillet with olive oil and place, skin-side up on the grill pan. Cook under a hot grill for 4-5 minutes, until the flesh is tender. Squeeze a little lemon juice over the fillets and accompany with the herb cream.
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