Grilled mackerel with braised chicory and leeks

January 28, 2010

Last night I used the remains of the weekend’s fishy purchases – the mackerel. I’m very fond of mackerel, but it is fairly oily so I like to cook it with something quite sharp, to offset the fatty taste (which I know is what a lot of people don’t like about it).

In among the vegetables I’d bought at Borough Market on Saturday was the first of this this year’s chicory. I love bitter salads, and this crispy leaf is definitely one of my faves. I usually eat it raw in salads, but it can be cooked too, and I thought its flavour would be perfect with the mackerel.

So I cooked the chicory in some olive oil, before adding a leek, for some sweetness, then flavoured the braise with some rosemary, a bay leaf and a splash of Balsamic vinegar. As a side dish to the mackerel it worked really well, but if you want to make it into a veggie main course, a tin of butter beans goes with it very nicely.


2 Responses to “Grilled mackerel with braised chicory and leeks”

  1. Gabby Says:

    Wow – you pick a fish clean as well as Yutaka! I always leave a few of the bitter pieces and it looks a mess. Chopsticks are great utensils for this kind of delicate eating!

  2. Blimey – I’d think you’d have to be pretty skilled with the chopsticks to clean a fish so efficiently with them! Sounds like the kind of test you’d have got on The Generation Game.

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