Locally caught mackerel, butterflied, salted and grilled over a hot BBQ. The crispy grilled fish is served with homemade flatbreads, also cooked on the barbie.
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Serves
4
Mackerel
Self Raising Flour
Baking Powder
Natural Yoghurt
Olive Oil
Red Cabbage
Red Onion
Carrot
Parsley
Dill
White Wine Vinegar
Wholegrain Mustard
Lemon
Sour Cream
Olive Oil
Salt
Black Pepper
Serves
4
Mackerel
Self Raising Flour
Baking Powder
Natural Yoghurt
Olive Oil
Red Cabbage
Red Onion
Carrot
Parsley
Dill
White Wine Vinegar
Wholegrain Mustard
Lemon
Sour Cream
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Butterfly the mackerel. Sprinkle the flesh of the mackerel with salt and set aside for 40 mins. This will firm it up and make it much easier to grill.
Step 2.
Start by making the flatbread dough. Combine the flour, baking powder, yoghurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough.
Step 3.
Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four pieces and roll each into a ball. Set aside, covered.
Step 4.
Make the slaw by thinly slicing the cabbage, onion and carrots on a mandolin (or with a sharp knife) and mixing with finely chopped parsley, dill, the vinegar, and mustard. Season and add a squeeze of lemon if needed.
Step 5.
When ready to cook, roll the dough balls out on a lightly floured surface into rough circles, then grill for 1-2 mins on each side until golden and slightly charred. Set aside.
Step 6.
Grill the mackerel skin-side down until cooked through, you shouldn’t need to turn them at all.
Step 7.
Top each flatbread with a spoonful of sour cream, a handful of the slaw, crispy mackerel fillets and finish with olive oil, salt and lemon juice.
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