Roast Spanish Mackerel, Romesco, caramelised garlic & fried artichokes
Recipe courtesy of Colin Barker
1 x tablespoon butter
2 x large red capsicums roughly chopped
8 cloves garlic, peeled and crushed
1 x red onion, peeled and roughly chopped
60grams blanched almonds
80grams sour dough bread
100mls olive oil
1 pinch of saffron
Half teaspoon smoke Paprika
1 x red chilli
1 x ripe tomato
3 tablespoons of Sherry vinegar
Salt & Pepper
16 cloves of peeled garlic
Splash of olive oil
1 tablespoon butter
Pinch of salt
Pinch of sugar
1 tablespoon salted baby capers
Fried Globe Artichokes
2 x Raw globe artichokes
½ cup rice flour
Oil for frying
Combine all ingredients in oven proof dish, mix well.
Wrap with foil, bake at 200 degrees Celsius for 25-30mins or until soft.
Remove foil, bake for a further 10-15mins or until colour darkens.
Blend & season to taste.
Caramelised Garlic Method:
In a small non-stick pan, heat oil & butter until foaming.
Add garlic & sautee until garlic colours but does not burn.
Add sugar, salt & 50mls water, continue to cook until water disappears.
Continue to add water and reduce until garlic is soft and golden in colour.
Add capers, set aside.
Fried Globe Artichokes Method:
Peel outer layers and stem of artichoke
Slice artichoke as thinly as possible, length ways on a Japanese mandoline
Dust with flour.
Fry in oil at 130 degrees Celsius until golden and crisp. Remove from oil, drain on paper towel, season with salt.
To cook Mackerel:
Preheat oven to 220 degree Celsius
Heat an oven proof fry pan over medium high heat,
Oil & season fish
Place mackerel in pan, skin side down.
Allow to cook in pan 1-2mins until skin is light golden
Place pan into pre-heated oven for 6-8mins.
Remove fish from oven and place back on heat
Add butter, flip fish & baste for 30 seconds.
Squeeze in the juice of half a lemon, remove from pan, allow to rest for 1-2mins.
Spoon a small amount of Romesco onto plate.
Carve Mackerel and arrange on top.
Dress fish with garlic, capers, artichokes & herbs if wanted.