Giorgio Locatelli's chargrilled mackerel recipe | Life and style | theguardian.

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7/31/13 2:14 PM

Giorgio Locatelli's chargrilled mackerel recipe

One of 20 great summer recipes in a special edition of Observer Food Monthly, out on Sunday 28 July
Giorgio Locatelli, David Williams theguardian.com, Thursday 25 July 2013 08.00 BST

Giorgio Locatelli's chargrilled mackerel with herb crust. Photograph: Jean Cazals for the Observer

Giorgio Locatelli's chargrilled mackerel with herb crust

Mackerel is a fantastic but underrated fish, which is brilliant cooked inside a crispy herb crust that protects the fish, keeping it moist and trapping in all the delicate flavours. You can do this with mackerel fillets, too, in the same way, but leave out the stuffing and cook the fillets, skin side first, for 2-3 minutes, depending on the thickness, then turn
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over for a further 2-3 minutes. SERVES 4 tomatoes 4, diced olive oil 100ml white onions 4, cut into about 2cm dice white wine vinegar 3 tbsp salted capers (preferably baby ones) 4 tbsp, rinsed medium-sized mackerel 4, gutted rosemary 4 sprigs garlic 4 cloves mixed salad leaves 4 handfuls Giorgio's vinaigrette 4 tbsp (see below) For the herb crust parsley a small bunch, picked rosemary a small bunch, picked basil a bunch, picked breadcrumbs 100g olive oil 3 tbsp For Giorgio's vinaigrette (makes 375ml) sea salt ! tsp red wine vinegar 3 tbsp extra virgin olive oil 300ml water 2 tbsp Blanch the tomatoes, skin, quarter and deseed, then cut into 2cm dice. Get a griddle pan or barbecue smoking hot. To make the herb crust, put the herbs into a food processor with the breadcrumbs and a little of the olive oil, and whiz. Then slowly add the rest of the oil until you have quite an oily paste. Transfer to a large tray or plate. Put 2 tablespoons of the olive oil into a pan, add the onions, cover and cook gently for about 10 minutes, until they become translucent, but not coloured. Add the vinegar and cook for another 2-3 minutes. Add the capers and set aside.

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Giorgio Locatelli's chargrilled mackerel recipe | Life and style | theguardian.com

7/31/13 2:14 PM

Season the mackerel lightly inside and stuff each one with rosemary sprigs and garlic cloves (crush them lightly first). Season the outside of the fish. Brush another 2 tablespoons of the remaining oil over the fish, then roll it in the herb and breadcrumb mixture, making sure it clings well. You should be able to cook 4 fish at the same time. Place them on the hot griddle pan or barbecue and cook for about 4-5 minutes on one side (depending on the size), but make sure they don't burn (turn down the heat if necessary). Turn over and cook for another 4-5 minutes. While the fish is cooking, put the salad leaves in a bowl, season and toss with the vinaigrette (see below). Put the pan with the onions back on the heat to warm through. Check and adjust the seasoning, if necessary. Stir in the diced tomato. Divide this mixture between 4 plates and arrange the salad at one side of it. Lay the fish on top of the onions and drizzle over the remaining olive oil. To make the vinaigrette, put the salt into a bowl, then add the vinegar and leave for a minute so the salt dissolves. Whisk in the olive oil and the water until the vinaigrette emulsifies and thickens. Pour into a bottle, seal and store in the fridge, where it will keep for up to 6 months. It will separate out, so before you use it just shake the bottle. Made in Italy by Giorgio Locatelli (4th Estate, RRP 26). To order a copy for 17 with free UK p&p, click here Wine match (chosen by David Williams) Poggio Argentiera Vermentino, IGT Toscana, Italy 2012 (9.99, or 7.99 if you buy two bottles, Majestic) From Maremma on the coast of southern Tuscany, this textbook vermentino has the lemony zip to cut through the oily fish, as well as a subtle dose of herbs to go with the crust.

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Giorgio Locatelli's chargrilled mackerel recipe | Life and style | theguardian.com

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