Thyme

Mackerel, Grilled Leeks, Romesco with Fried Egg

by Thyme Recipes 12 Apr 19

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.

Ingredients

For the romesco:

 

Method 

For the romesco:

  1. Grill the peppers until the skin is black and blistered. Allow to cool and remove the skins.
  2. Blanch the tomatoes in boiling water and peel the skins off. Then cut into quarters and remove the skins.
  3. As this is happening douse a few slices of the stale bread (crusts removed) in olive oil and crisp in the oven.
  4. In a pestle and mortar, smash the garlic to a paste with a sprinkle of salt, until you have a smoothe paste.
  5. Add the peppers and tomatoes and continue.
  6. Break up your bread and add it to the mix.
  7. Finally blitz your blanched almonds and mix in.
  8. Slowly add olive oil until you have a thick yet yielding sauce.
  9. Finally finish with seasoning to taste and paprika.

For the dish:

  1. Cut the leeks into 3 or 4 segments depending on their size and then blanch in boiling water.
  2. When cooked dunk them into iced water.
  3. Cut them in half and gill, cut side down, until they have coloured nicely.
  4. While they are gilling, fry your eggs, toast bread and grill the mackerel fillets.
  5. Start the mackerel skin side down and allow to crisp before flipping them for 30 seconds on the other side to finish.
  6. Toast goes on the plate first, followed by the romesco, then the leek, then the mackerel and a fried egg on top.
  7. Eat immediately.