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Located above Billingsgate Market in London's DocklandsOur location
Take 2 prepared mackerel (gutted and gills removed). Make 5 - 6 shallow slashes through the fish on each side of the fillets and brush them with a little olive oil, season lightly and arrange on a lightly oiled baking sheet.
Preheat a grill to its highest setting.
To make the dressing: Put the pared zest and juice of half a small orange into a small saucepan, add 50g dried cranberries and place over a low heat to warm through for a couple of minutes, do not boil, remove from the heat and leave to stand for 10 minutes for the cranberries to plump.
Whisk in 5 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, 50g toasted and chopped hazenuts, 2 very finely sliced spring onions and 2 teaspoons hazelnut oil, season to taste and set aside.
Grill the mackerel for 3 - 4 minutes on each side or until the fish is cooked: the flesh will be opaque and the skin brown.
Lift onto a serving dish and spoon the dressing over the top. Garnish with red chicory and winter salad leaves and serve.