How to make James Martin’s blowtorched mackerel with fennel and grapefruit salad
By Lauren Taylor. Published 2020-07-22BOLD-Food
Because who doesn’t want an excuse to use a blowtorch in the kitchen?
Ingredients(serves 2)1tbsp caster sugar1tsp pink peppercorns, lightly crushed3cm piece fresh ginger, peeled and gratedA few dill sprigs, choppedSea salt50ml white wine vinegar1 pink grapefruit1/2 medium fennel bulb, thinly slicedFreshly ground black pepper1tbsp olive oil4 mackerel fillets, skin onFor the dressing:100ml full fat crème fraîche1cm piece fresh ginger, peeled and gratedSea salt and freshly ground black pepper ### Method
- Put the sugar, peppercorns, ginger, dill and one teaspoon of salt into a medium bowl then stir in the vinegar.
- On a board, slice the top and bottom off the grapefruit then carefully cut away the skin and pith from the fruit. Cut between each segment and add the flesh to the bowl, reserving all the juices and pouring these into the bowl, too. Add the fennel and any fronds to the bowl. Season with a little black pepper and toss everything together (including the dill and grated ginger).
- Rub the oil over the mackerel and season well. Pop the fillets, skin-side up, onto a baking sheet. Using a blowtorch, scorch the skin of the mackerel until charred and the fish is cooked through. Alternatively, preheat the grill to its highest setting and cook the fish for three to four minutes.
- To make the dressing, mix the crème fraîche and ginger together in a bowl with a little seasoning.
- To serve, spoon some dressing onto each plate, lay two mackerel fillets on top and half of the salad alongside eac