12

Cured mackerel with tomatoes

and sourdough bread

SERVES 6-8 // PREP TIME 20 MINS // COOK 10 MINS (PLUS CURING)

“The contents of my live-bait tank have saved the day

on the odd occasion when fishing for the big guys

hasn’t exactly gone to plan,” says Lewis. “This easy

recipe can be made well in advance, which takes the

pressureo on the big day. You can add extra herbs

and even a bit of chilli, but I tend to keep it simple”.

Begin this recipe a day ahead to cure the mackerel.

16 (50gm each) slimy mackerel

fillets, pin-boned

125 gm sea salt

500 ml (2 cups) white wine

vinegar

250 ml (1 cup) olive oil

2 garlic cloves, thinly sliced

200 gm sourdough bread,

coarsely torn

1 kg (about 10) mixed

heirloom tomatoes,

2 halved, remaining

thickly sliced

1 tbsp apple cider vinegar

½ cup (loosely packed)

flat-leaf parsley

2 golden shallots, thinly sliced

2 tbsp capers in vinegar,

rinsed

Extra-virgin olive oil, to serve

1 Lay mackerel skin-side down

in a single layer in a shallow tray

or baking dish and sprinkle with

sea salt. Cover, and refrigerate

to cure (8 hours or overnight).

Pour white wine vinegar over

the fish to cover and refrigerate

again to pickle (4 hours). Spread

garlic slices over the fish, pour

200ml olive oil over the top,

cover, and refrigerate until

required (up to a week).

2 Preheat oven to 180°C.

Spread bread on an oven tray

and bake until lightly toasted

(5-10 minutes). Cool.

3 Squeeze juice and seeds from

halved tomatoes into a bowl,

add apple cider vinegar and

remaining olive oil, and whisk

to combine. Season to taste.

4 Pile tomato slices, parsley,

shallots, capers, bread and

drained mackerel fillets onto

a plate, dress with tomato

dressing and drizzle with

extra-virgin olive oil to serve.

Wine suggestion2018 Jilly

Lone Ranger Chardonnay,

New England.

90 GOURMET TRAVELLER