WoodFired Mackerel

Woodfired Mackerel

It is the wife’s birthday so everything cooked in the day are her favourites, starting with fresh mackerel. I go to Portsmouth Port to pick up my fish, knowing where and when the fish was caught and having a chat with the fishmonger is priceless.

Woodfired Mackerel

Decided to steam roast the mackerel in the top oven of my Duetto – wrapped in baking paper. Guaranteed moistness and no chance of over cooking.

Woodfired Mackerel

I sealed them in parchment paper with half a glass of vegetable stock (I actually cheated and used staples to fix the ends – you can see one in the photo).
I placed them in the top oven of my Duetto (indirect heat) and cooked for 15 mins.

Woodfired Mackerel

After 15 minutes I removed from the oven and gently opened the paper.

Woodfired Mackerel

I topped the mackerel with a fresh tomato, chilli, spring onion and coriander salsa, drizzled with olive oil and finished off with salt and freshly ground pepper.

It is worth eating it straight from the paper, the vegetable stock juice with the natural fish juice makes a delicious sauce.

Woodfired Mackerel

Enjoy!

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