Spiced Whitby Mackerel with Mango and Sand Hutton Corriander Salad

Stephanie Moon is genuinely one of lifes real food lovers. Not only is she one of the UKs foremost chefs but is someone that cooks with a smile on her face. You will have seen her on the BBcs Great British menu and Great British Menu does Comic Relief. Half an hour with Steph and even the most hardened TV dinner devotee will be converted!!!

Spiced Whitby Mackerel Fillet with Mango and Sand Hutton Coriander Salad
Serves 2

Ingredients
1 large mackerel filleted and pin bones removed
2 large bamboo skewers (soak in water for 20mins so they do not burn when cooking the fish)
Finely chopped green chilli (we are only using ½ teaspoon as this is strong stuff!)
3 limes
Pinch of fennel pollen (or cracked black pepper)
8 leaves of baby gem salad
1 small bunch of coriander (Herbs Unlimited Coriander from Sand Hutton, Thirsk)
1 mango
1 carrot
1 small bunch of samphire
1 cucumber
1 large shallot
1 teaspoon of Yorkshire honey
3 tablespoons of Yorkshire rapeseed oil
1 tablespoon of Lemon, Basil, Bay and Juniper Vinegar from Womersley Vinegars

For the Fish
Gently sprinkle the mackerel with fennel pollen or cracked black pepper if you prefer. Cut a lime in half and then again into three segments before placing the lime and the mackerel on the bamboo skewer that has been pre-soaked in water. Rub the chilli, fennel pollen and a little zest and juice of lime over the mackerel and allow to marinade. This can be done overnight for a strong marinade or used straightaway if you prefer. Make sure the barbeque is hot or use a hot chargrill pan. Cook the mackerel for around two minutes each side depending on the size of the fish.

For the Salad
Peel and de-stone the mango before cutting it into thin pieces. Add half the coriander leaves, the grated carrot and the baby gem lettuce. Blanch the samphire by quickly dropping it into boiling water before refreshing under a cold tap and adding half to the salad. Peel four strands of cucumber vertically down the whole cucumber. This is a chef trick and what we are all doing now!

For the Dressing
Finely chop the shallot and the remaining coriander leaves and samphire. Add to this the zest and juice of the limes, a teaspoon of Yorkshire honey and one tablespoon of the Womersley Vinegar. Whisk this together and pour the rapeseed oil slowly into the bowl whisking all the time.

Pour the dressing over the salad leaves. You may not use all the dressing so keep it for your next salad. Place the hot skewer of mackerel onto the salad and serve with some of the dressing around the plate.

Enjoy!