Lundy Mackerel B.L.T
Bacon, Oven Dried Tomatoes, Baby Gem, Broad Beans and Roasted Garlic.
This is a great summertime dish and in the 5 weeks The Olive Room has been open it has proved to be very popular. It is also a very versatile recipe working very well with Cod, Hake and particularly Sea Bream, as crispy bream skin in my opinion is the sea version of bacon. Although this is a summer dish and many of the ingredients are coming to the end, you can still buy excellent tomatoes in supermarkets and frozen broad beans make an excellent replacement for fresh ones.
Ingredients Serves 4:
2 large Lundy mackerel or 4 small
10 large plum vine tomatoes
6 bulbs of garlic
2 baby gem
4 tbls shelled broad beans
8 rashers streaky smoked back bacon
4 slices crusty white bread
1 tbls white wine vinegar
1 tbls lemon juice
Half a de-seeded red chilli
Good pinch of sugar
Thyme, rosemary, basil
For the sauce:
4 egg yolks
Tsp English mustard
Tbls white wine vinegar
Tbls roasted garlic puree
Good quality fish stock
Reserved tomato juice
100ml double cream
This is a slightly time consuming dish but well worth the effort as it will blow your friends away.
Right; first of all bring a pan of water to the boil, using a sharp knife make a small cross on the end of each plum tomato , plunge the tomatoes 3 at a time into the boiling water for 30 seconds then refresh in iced water.
When the blanched tomatoes are cold take out of the water and peel the skin off them.
Cut each tomato into quarters and scoop out the centre reserve the seeds and pulp in a bowl as this is the base for the tomato stock. Next foil up two baking trays and layer the peeled tomato petals on them drizzle with olive oil and season with salt and sugar. Place in a low temperature oven 150C for at least 3 hours or until the tomatoes have shrunk by half.
Next take the bowl of tomato pulp saved from the middle of the tomatoes add the lemon juice, ww vinegar, good pinch of sugar and salt, half a chilli, small bunch of basil, rosemary and thyme. With clean hands mush the pulp together then force through a fine sieve, you should be left with tomato water which will be used in the final sauce.
Next take the 6 bulbs of garlic wrap them in a foil parcel drizzle in oil and roast in the oven on a high temperature 180C for 1 hour or until soft.
Take the garlic out the foil and blitz with a hand blender, you will have more garlic puree than you need but it will last in the fridge for at least a week and makes a great seasoning for other dishes.
To make the sauce you will need a magi mix or if you’re feeling strong a whisk and bowl personally a magi mix is your best option. Place the 4 egg yolks in the mixer along with the mustard, ww vinegar, table spoon of roasted garlic puree and pinch of salt, turn on the mixer and blitz for 30 seconds before slowly drizzling the rape seed oil and olive oil making a garlic mayonnaise. When the mayonnaise is thick and all the oil is emulsified it’s time to complete the sauce.
Add the tomato water to the good quality fish stock until you have a sauce that coats the back of a spoon finish with the double cream and season. Next place the mackerel fillets skin side up on a baking tray , lay the bacon on top of each fillet and place under a red hot grill this will cook the bacon and the fat from the bacon will cover the mackerel, flavouring it and keeping the mackerel moist. When the mackerel and bacon are almost cooked place chunks of the crusty white bread on the tray mopping up all the bacon and mackerel fat.
While the mackerel and bacon are cooking gently heat up the roast garlic sauce divided into 4 small pans as this way each person gets the equal amount of sauce and garnish and it will save you time plating up or it can be done using one large pan.
Bring the sauce up slowly to just under boiling point because it is a mayonnaise base sauce and will split if boiled.