Grilled Cornish mackerel with fennel salad

As cooked by Jack Stein on Channel 4's Sunday Brunch.

Jack loves Cornish mackerel. It's great value, plentiful in supply, often landed on the quay right outside The Seafood Restaurant, and simple to cook using a number techniques. For this recipe, a chargrill or griddle pan helps to create a nice smoky flavour to pair with the its classically oily taste and a pickled salad to cut through the richness.

Ingredients to make Jack's grilled Cornish mackerel with fennel salad

Serves 2 as a starter or light lunch

- 2 butterflied mackerel
- Sea salt 
- Oil

For the fennel salad

- 100g thinly sliced fennel
- 8 orange wedges 
- 40g salad leaves 
- Fennel herb 

Pickle for the fennel

- 100g cider vinegar
- 10g sugar
- 5g salt
- Pinch 5 spice

- 50g mayonnaise
- 50g extra virgin oil
- 5g soy sauce

How to make grilled Cornish mackerel with fennel salad

1) Cook the mackerel on a chargrill or griddle pan skin side down for 5 minutes.

2) Make the pickle and add the thinly sliced fennel and bring it to the boil. Remove the fennel and allow to cool slightly.

3) Mix the mayonnaise with some of the pickle juice and then use the rest to make a vinaigrette with the soy and extra virgin oil.

4) Dress the salad with the vinaigrette and serve with thinned mayonnaise.

Happy cooking.

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