Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his a la carte and takeaway menus.
Front Street, Tynemouth NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com
Pan-fried mackerel, spiced tomato chutney, crusty sourdough
Serves: 4
Ingredients
- For the chutney
- 2kg ripe plum tomatoes
- 4 tbsp vegetable oil
- 2 tsp black mustard seeds
- 2 tsp onion seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 4 dried red Kashmiri chillies
- 1 onion, roughly chopped
- 300g golden caster sugar
- 1 litre white wine vinegar
- salt, to taste
- For the mackerel
- 8 fillets of mackerel
- 2 tbsp vegetable oil
- 2 knobs of butter
- 1 lemon, juice
- 1 loaf of sourdough
Method
- For the chutney, cut the tomatoes into quarters and remove the cores.
- Heat the oil in a large pan then add the seeds and whole chillies.
- Cook until the seeds start popping.
- Add the onion, sugar, vinegar and tomatoes.
- Bring to the boil, stirring until the sugar has dissolved.
- Cook for about 1 hour, then pick out the tomato skins.
- Season to taste and continue to cook for a further 30 mins.
- Check if the chutney is ready by making a channel with a wooden spoon - if it doesn't fill with liquid the chutney is ready.
- Remove the pan from the heat and leave to stand.
- Carefully pour into hot sterilised jars and seal. Allow to cool, label and store in a cool place.
- For the mackerel, heat the oil in a frying pan.
- Season the mackerel with salt and add to the frying pan, skin side down.
- Cook for 2 mins skin side down then flip and add the butter then the lemon juice.
- Baste until golden brown and crisp.
- Toast the sourdough.
- Add tomato chutney onto the toast and finish with the mackerel fillets.
