Ingredients

• 4 Mackerel Gutted and filleted
• 2 tsp Olive oil 
• 4 tsp Tomato paste
• 2 Shallots 
• 1 Chilli deseeded if you want
• 1 tsp Coriander 
• ½ tsp Cumin
• ¼ tsp Fennel seeds 
• ½ tsp Turmeric 
• ½ tsp Fish sauce 
• ¼ tsp Ginger 
• ½ Tbsp Red wine vinegar 
• 3 Garlic cloves
• Fresh coriander a small handful of leaves chopped

Tools

• Kitchen Machine
• Food Processor
• Multi Mill

Method

1. Place all the ingredients for the stuffing into the food processor and blitz until a smooth paste is formed.
2. Place the fish fillets skin side down onto a chopping board, cut lightly down the middle to remove the pin bones, dragging your finger down the middle to remove the bones. Fill the resulting gap with some of the stuffing onto the flesh, place another stuffed fillet on top to make a sandwich.
3. Tie the two fillets together with some butchers string, and reserve in the fridge.
4. To cook brush the fillet with olive oil and either barque or place in a hot grill to cook, turning after 3 to 5 minutes to ensure even cooking.

Vinaigrette

• 25ml White wine vinegar 
• 75ml Good olive oil  
• Salt and pepper
• 2 tsp Garlic puree 
• Coriander leaves
• 2 tsp Dijon mustard  
• A pinch of Sugar  
• 1 tsp Fish sauce  

1. To make the vinaigrette, place all the ingredients into a multi mill and blitz until combined.

Garlic puree

• 4 Garlic heads
• 100ml Double cream   

1. Cut the tops off the garlic heads, drizzle with some olive oil and sprinkle with salt. Place the garlic into a pre-heated oven (180c to 200c) for 20 to 30 minutes.
2. Remove and squeeze out the garlic, into the food processors bowl and purée slowly add some cream (if using) in a stream.

Pea puree

• 200g Peas (unshelled)
• 1 tbsp Olive oil 
• A knob of Butter  
• 1 Garlic clove crushed
• Seasoning
• Lemon juice  a few drops
• A pinch of Sugar 
• 100ml White wine   
• 100ml Vegetable stock  

1. Add the butter and garlic, and then the peas.
2. Cook until the peas are tender.
3. Allow to cool slightly and place in the food processor for a few seconds to a rough puree.

To serve.

1. Place the fish on the serving plate and cut the string and remove.
2. Toss a light salad with the dressing and place on the plate, with some pea puree. Top the fish with a teaspoon of garlic puree.

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