Creator: Our guest editor, Kevin Bigg, head chef at BP Sunbury
Bigg says this grilled mackerel fillet with salsa verdi dish is very popular at BP Sunbury. He, chef Phil Quinn and chef manager Sean Bigg discovered it while trying out new recipes for the main restaurant. The freshness of the salsa verdi complements the richness of the mackerel for a delicious light lunch.
Ingredients (serves 8)
For the salsa verdi
1 bunch parsley
1 bunch basil
Good handful fresh mint
1 bunch chervil
3tbs capers
2 cloves garlic
5 tinned anchovy fillets
1tbs Dijon mustard
11fl oz olive oil
3oz green olives
3tbs white wine vinegar
Sea salt and freshly ground black pepper
8 x 5oz mackerel fillets, boned
For the crushed new potatoes
1 red pepper
1 lime
1kg new potatoes
2oz butter
Sea salt and freshly ground black pepper
Method
Finely chop all fresh herbs, capers, anchovies and garlic. Place in a bowl and add vinegar and mustard, then add olive oil and season to taste.
Place peppers on chargrill to burn skin, then place in plastic bag until they cool down slightly. Peel off skins, deseed, then julienne and set aside.
Zest and juice the lime.
Wash new potatoes and cook. Place in a bowl and crush slightly so they are still nicely textured and add olive oil, butter, peppers, lime and season.
Lightly oil mackerel fillets, then season and place under grill for 6-8 minutes.
On centre of a plate mould new potatoes in a ring, place a mackerel fillet on top then spoon salsa verdi around plate.
Serve with garlic roasted broccoli and rustic bread.