Grilled mackerel with parsley and watercress purée

Method

1. For the herb purée; bring a large pan of water to the boil and add the parsley. Cook for 4 minutes, until softened. Lift the parsley out with a slotted spoon and plunge into a bowl of iced water. This helps fix the green colour. Drain and pat dry.

2. Melt the butter in a large saucepan and soften the shallots for about 5 minutes. Turn up the heat and add the watercress and spinach. Cook briskly for 2 minutes, until the leaves have wilted.

3. Tip the softened leaves into a food processor and add the blanched parsley, cream and mustard. Process until the mixture resembles a coarse paste. Adjust the seasoning with white pepper and spread the purée onto a tray.

4. Preheat a grill. Score the mackerel skin with a sharp knife and lightly season the fish with sea salt and freshly ground black pepper. Brush each fillet with olive oil and place, skin-side up on the grill pan. Cook under a hot grill for 4-5 minutes, until the flesh is tender. Squeeze a little lemon juice over the fillets and accompany with the herb cream.

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Ingredients

For the herb puree

25g flat-leaf parsley, leaves only
1 tbsp unsalted Butter
1 tbsp Shallots, peeled and finely chopped
50g Watercress, stalks removed, leaves chopped
100g Spinach, chopped
50ml whipping cream
2 tsp Pommery mustard
pinch Salt

For the mackerel

2 x 200g mackerel fillets, bones removed
1 tbsp Olive oil
lemon juice
freshly ground sea salt and black pepper

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