Grilled Fillet of Cornish mackerel on Spring Greens with Pomegranate and Honey Dressing
I love mackerel for three reasons. It tastes brilliant when absolutely fresh, it’s cheap and it’s really good for me. This dish is full of omega 3 and 6 and helps my heart as well as my brain. Not bad for a couple of quid!
For the Dressing:
2tsp Manuka Honey
1 Red Pepper, diced
3 Large Fresh Mint Sprigs
3tsp Red Wine Vinegar
4tssp Extra Virgin Olive Oil
1/4tsp Rose Harissa (optional)
Flaked Natural Sea Salt
Freshly Ground Black Pepper
14 Fresh Mackerel Fillets, pin bones and cut into two equal pieces
1 Small Spring Green
½ Red Onion
2tbsp Bertolli Extra Virgin Olive Oil
1 Lemon, zested and juiced
Get Stuck In:
In a warm bowl, mix the flour, salt and yeast.
Add the oil, water, honey and half the crushed hemp seeds.
Mix to a soft dough and then knead for ten minutes on a floured surface.
Divide into 8 balls and place on baking sheets.
Flatten wthe balls by pressing your hand down a little.
Cover and leave to rise in a warm place for 15 minutes or until doubled in size.
Egg wash the surface of the loaves or rolls and sprinkle with hemp seeds.
Place in the middle of a pre-heated oven at 230C for 15 minutes.
Remove from the oven and leave to cool on a wire tray