Smoked mackerel with black pudding, poached egg and port sauce

Matt Tebbutt transforms a numble fillet of smoked mackerel into a decadent supper dish
By Matt Tebbutt
Smoked mackerel with black pudding, poached egg and port sauce
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 smoked mackerel fillet
  • 200 ml port
  • 1 tbsp olive oil, plus extra for drizzling
  • 3 thin slices black pudding
  • 1 egg
  • 1 large knob butter
  • ½ lemons, juice only
  • 1 handfuls wild or regular cress


1. Preheat the grill to medium. Trim the smoked mackerel fillet, reserving 1 tablespoon of the trimmings.

2. Pour the port into a small saucepan and add the smoked mackerel trimmings. Place over a high heat and boil for 3-4 minutes, or until the volume of liquid has reduced to 1 tablespoon. Strain the reduction and discard the trimmings.

3. While the port is reducing, heat the olive oil in a frying pan over a medium heat and fry the black pudding for 1-2 minutes, until hot and crisp on both sides. Keep warm.

4. Bring a small saucepan of water to simmering point and crack in the egg. Poach for 2-3 minutes, or until cooked to your liking, then remove with a slotted spoon and drain on kitchen paper.

5. Place the mackerel fillet on a baking tray, top with the butter and lemon juice and place under the grill for 1 minute, until the butter is melted and bubbling.

6. Arrange the black pudding and hot mackerel on a serving plate and scatter over the cress. Drizzle with a little olive oil, pour over the port reduction and top with the egg. Serve.

Rate This Recipe