A fast and simple dinner loaded with protein and flavour from the delicious mackerel and smoked pancetta lardons
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2–4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the mackerel skewers
- 4 mackerel fillets, chopped into chunks
- 1 tbsp chopped thyme leaves
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the onions and lardons
- 3 onions, sliced
- 150g/5½oz smoked pancetta lardons
For the anchovy and mustard dressing
- 6 anchovy fillets, chopped
- 2 garlic cloves, chopped
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- splash red wine vinegar
- freshly ground black pepper
- 4 tbsp olive oil
- fresh chives or rocket, to garnish
Method
-
To make the skewers, thread the mackerel chunks onto metal skewers, season with salt and pepper and sprinkle over the thyme and olive oil. Preheat the grill to hight. Place on a baking tray and roast in a hot grill until blistered.
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To make the onions and lardons, sweat the onions and pancetta together in a frying pan for 30 minutes until soft and translucent.
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To make the dressing, mix all of the ingredients together in a bowl and stir into the onions and lardons.
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Serve the mackerel on top of the dressed onions and lardons. Garnish with some chives or rocket.
