This under-rated yet delicious fish is packed with minerals and vitamins, and that magical substance Omega 3, the ‘good’ fat that plays such an important role in heart-health. Be sure not to over-cook the fish, its firm flesh and crispy skin is magical with the creamy textures of egg and the rich flavours of this Catalonian sauce. A delicious lunch or supper dish.
- 4 mackerel fillets
- 3 leeks
- 2 eggs
- 2 slices of good bread, to toast
For the romesco:
- 3 red peppers
- 2 tomatoes
- 3-5 cloves of garlic
- 140 g blanched almonds – with a large handful reserved and roasted
- Stale bread
- 3 tbsp good sherry vinegar
- 1½ tsp paprika
For the romesco:
- Grill the peppers until the skin is black and blistered. Allow to cool and remove the skins.
- Blanch the tomatoes in boiling water and peel the skins off. Then cut into quarters and remove the skins.
- As this is happening douse a few slices of the stale bread (crusts removed) in olive oil and crisp in the oven.
- In a pestle and mortar, smash the garlic to a paste with a sprinkle of salt, until you have a smoothe paste.
- Add the peppers and tomatoes and continue.
- Break up your bread and add it to the mix.
- Finally blitz your blanched almonds and mix in.
- Slowly add olive oil until you have a thick yet yielding sauce.
- Finally finish with seasoning to taste and paprika.
For the dish:
- Cut the leeks into 3 or 4 segments depending on their size and then blanch in boiling water.
- When cooked dunk them into iced water.
- Cut them in half and gill, cut side down, until they have coloured nicely.
- While they are gilling, fry your eggs, toast bread and grill the mackerel fillets.
- Start the mackerel skin side down and allow to crisp before flipping them for 30 seconds on the other side to finish.
- Toast goes on the plate first, followed by the romesco, then the leek, then the mackerel and a fried egg on top.
- Eat immediately.