Perfect Mackerel with Lentils
You can’t beat a classic mustard and mackerel combination. Ashley loves to visit the Gatherers' local fishmonger, Steve Hatt on the Essex Road in London, featured in The Evening Standard last year, because he has such a good selection of fresh fish. The mackerel is line caught from a day boat in Cornwall, which we always prefer because in most cases, it means the fish has been sourced responsibly.
Ashley likes to combine the mackerel with a warm salad of puy lentils; his favourite because they are flavoursome and have great texture, with lentil shoots and celery leaves to give the dish a little lift.
The key to cooking mackerel perfectly is to lightly salt the fillets an hour before cooking them; the salt works wonders in bringing out the flavour. Pan fry the mackerel skin side down until 80% cooked through, then flip over the fillet and remove the pan from the heat; it finishes cooking in the residual heat, which is perfect for the fish.
(Photo: Giuseppe Cirasino)