Grilled mackerel fillets with caramelised vegetables
- 4 very fresh mackerel, 350-400 g each
- 1 tbsp grape seed oil
- Garlic-infused olive oil, to drizzle
- Squeeze of lemon juice
- 4 peppermint leaves, chopped
- 1 tbsp chives, chopped
- 1 tbsp parsley, minced
- Fleur de sel and freshly ground black pepper
Ask your fishmonger to fillet the mackerel.
At home, remove any remaining bones by cutting each mackerel fillet along the bone line to produce four pieces.
Heat a few drops of grape seed oil in a non-stick frying pan and fry the fillets on the skin side only.
When the skin is crispy, remove the mackerel from the pan and arrange on plates.
Season with fleur de sel, freshly ground black pepper, a squeeze of lemon juice and a drizzle of garlic-infused olive oil.
Sprinkle with fresh herbs.
This fish is wonderful: you can eat it almost raw, with just the skin side fried. Serve with a side dish of caramelised vegetables, a nice toasted baguette with aubergine and tomato caviar and a tomato and savory sauce.