UKTV recipes
Raymond Blanc from Great Food Live
For a garden-fresh meal with herby greens, spinach and grilled mackerel, try your hand at Raymond Blanc's imaginative dish

Lurpak

 

Grilled mackerel with parsley and watercress purée

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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easy
 
Serves: 2
quickcook
Prep: 20 min
Cook: 10 min
 
 

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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