Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Nathan OutlawFrom Saturday Kitchen
Ingredients
For the mackerel
- 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned
- 2 garlic cloves, finely chopped
- 2 tbsp chopped fresh thyme
- 2 tbsp olive oil
- sea salt and freshly ground black pepper
For the lemon butter
- 250g/9oz unsalted butter, softened
- 1 banana shallot, peeled and finely chopped
- 1 garlic clove, finely chopped
- 80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish)
- 3 tbsp chopped fresh mint
- 3 tbsp chopped fresh tarragon
- 3 tbsp chopped fennel fronds
- 1 lemon, zest and juice, plus two lemons, halved, to serve
- sea salt and freshly ground black pepper
For the potato salad
- 500g/1lb 2oz new potatoes, boiled and cooled
- 3 tbsp mayonnaise
- 1–2 tsp creamed horseradish
- 1 tbsp chopped fresh tarragon
- 1 tbsp snipped fresh chives
For the asparagus
- 20 asparagus spears, woody ends removed
Method
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To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill).
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To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue.
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To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside.
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When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm.
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Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.)
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Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves.
