Grilled Mackerel with Parsnip Puree and Herb Oil

Instructions

1. 1

   Bring vegetable stock to a boil in a large pot. Add chopped parsnips and simmer for 20-25 minutes until completely tender and easily pierced with a fork.

   Tip: Cut parsnips into even-sized pieces for uniform cooking.

2. 2

   Drain the cooked parsnips and return to the pot. Add butter, half the lemon juice, and a pinch of salt. Blend using an immersion blender until smooth and creamy. Season to taste with salt and pepper. Keep warm on low heat.

   Tip: For extra silkiness, pass the puree through a fine sieve before seasoning.

3. 3

   Pour 100ml olive oil into a small bowl. Add minced garlic, chopped parsley, dill, lemon zest, and a pinch of sea salt. Let steep for 10 minutes to infuse flavors.

   Tip: This herb oil can be made up to 2 hours ahead and kept at room temperature.

4. 4

   Pat the mackerel fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with sea salt and black pepper.

   Tip: Dry skin ensures the mackerel will crisp beautifully on the grill.

5. 5

   Preheat a grill pan or outdoor grill to medium-high heat (around 200°C). Place the mackerel skin-side down first and cook for 4-5 minutes without moving, until the skin crisps and the flesh begins to turn opaque.

   Tip: Resist the urge to move the fish; let the contact with heat create that prized crispy skin.

6. 6

   Carefully flip the mackerel fillets and cook for a further 2-3 minutes on the flesh side. The mackerel is done when the thickest part flakes easily with a fork.

   Tip: Mackerel is best served slightly underdone in the center to keep it moist and tender.

7. 7

   In a small skillet, heat 1 tablespoon of olive oil over medium heat. Fry the sage leaves for 30 seconds until they darken slightly and become crispy. Remove with a slotted spoon and drain on paper towels.

   Tip: Watch the sage carefully as it can burn quickly.

8. 8

   Divide the warm parsnip puree among four serving plates. Top each with a grilled mackerel fillet, skin-side up. Drizzle generously with the herb oil and scatter crispy sage leaves and a squeeze of fresh lemon juice over the top.

   Tip: Serve immediately while the mackerel is still warm and the puree is creamy.