Grilled sea bass, smoked mackerel pâté and pickled cucumber

Grilled sea bass, smoked mackerel pâté and pickled cucumber

By
From
British Seafood
Serves
4
Photographer
David Loftus

Fillets of sea bass grilled to the point of the skin blistering and becoming crispy are amazing. Carefully balancing the other flavours and textures in this dish ensures they don’t interfere with the simplicity of the grilled fish. The smoked mackerel pâté is delicious – try it on toast or in a sandwich.

Ingredients

Quantity Ingredient
4 sea bass portions, filleted and pin-boned
olive oil, for cooking
cornish sea salt
freshly ground black pepper

Pickled cucumber

Quantity Ingredient
1 cucumber
50ml white wine
50ml white wine vinegar
50g caster sugar
2 shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
50ml water
2 teaspoons dill, chopped, plus extra sprigs to garnish
2 teaspoons chives, chopped

Smoked mackerel pâté

Quantity Ingredient
300g smoked mackerel fillets, skinned and pin-boned
1 lemon, juiced
100g natural yoghurt
100g cream cheese

To finish (optional)

Quantity Ingredient
Lemon oil

Method

  1. To prepare the pickled cucumber, halve the cucumber lengthways and scoop out the seeds with a spoon. Cut lengthways into long 5 mm thick slices and place in a bowl. For the pickling liquor, put the wine, wine vinegar, sugar, shallots, garlic and water into a pan and bring to the boil. Add a pinch of salt and the dill stalks, then pour the boiling liquid over the cucumber. Leave to cool. Discard the dill stalks and add the chopped dill and chives.
  2. To make the pâté, put the smoked mackerel and most of the lemon juice into a food processor and blend for 1 minute, scraping down the sides of the bowl once or twice. Add the yoghurt and cream cheese and blend for 2 minutes until well combined. Taste for seasoning and adjust with salt, pepper and a little more lemon juice if needed. Scoop into a dish, cover and chill until required.
  3. To cook the fish, heat your grill to medium and oil the grill tray. Season the bass with salt and pepper and drizzle over a little olive oil. Lay the fillets, skin side up, on the oiled tray and place under the grill. Cook for 5 minutes or until the skin starts to colour and crisp.
  4. Place the bass fillets on warmed plates. Add a portion of pickled cucumber and top with a generous spoonful of smoked mackerel. Garnish with dill sprigs and finish with a drizzle of lemon oil if you wish.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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