This is so fast and easy. The secret is charring the mackerel skin until crispy and blackened. I used a halogen cooker but a really hot grill (broiler) will do the trick.
Ingredients (per person)
Ingredients (per person)
- 1 x whole fresh mackerel, gutted
- 1 tbsp sumac
- Salt
- A small bunch of fresh tarragon
- 60 g fresh cranberries
- 1 tbsp port
- 1 tbsp orange juice
- Sugar to taste
- A few thin slices of orange
- Place 50g of the cranberries into a saucepan. Add the port, orange juice and a little water. Simmer until the cranberries have broken down slightly (approx. 4 minutes). Add sugar to taste.
- With a sharp knife, make diagonal cuts on both sides of the mackerel. Sprinkle with sumac and a little salt and rub it into the cuts.
- Stuff the mackerel with the tarragon and the remaining cranberries.
- Grill (broil) the mackerel under a high heat on both sides for 4 to 5 minutes until the skin blackens and becomes crispy.
- Serve with the warm cranberries and slices of orange.
- Sprinkle with extra sumac and garnish with fresh tarragon leaves.
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