BLACKENED FISH HEADS, GRANNY’S PICKLES, SALSA VERDE & MUSTARD MASCARPONE
Ben Bayly
tags:fish, Ben Bayly, mascarpone, Photographer Sam Stewart, salsa verde, fish heads, granny's pickles, mustard, mustard mascarpone
Serves
4 people as an entreePreparation
40 mins plus 3 hrs marinating timeCook
10 minsIngredients
1 large, very fresh fish head, such as snapper/moki/parore with the collar on, or 1 whole flat fish such as flounder or sole | |
2 tablespoons brown sugar | |
1 tablespoon flaky sea salt | |
1 teaspoon paprika | |
1 orange, zest and juice | |
1 lemon, zest and juice | |
olive oil | |
MY GRANNY’S PICKLED VEGETABLES | |
2 zucchini, sliced thinly | |
1 carrot, peeled, sliced thinly | |
1 red onion, sliced thinly | |
4 garlic cloves, sliced thinly | |
1 fennel, sliced thinly | |
1 cauliflower, cut into small florets | |
50g salt | |
3 cups apple cider vinegar | |
1 cup water | |
1 cup sugar | |
1 tablespoon dried mustard seeds | |
handful of dill | |
1 red chilli, sliced lengthways into 4 pieces | |
1 teaspoon mustard powder (I use Colman’s) | |
1 teaspoon turmeric powder | |
1 tablespoon peppercorns | |
1 bay leaf | |
sprig of thyme | |
SALSA VERDE | |
2 cloves garlic | |
2 tablespoons capers | |
zest of 1 lemon | |
handful of parsley | |
handful of basil | |
a few lugs olive oil | |
MUSTARD MASCARPONE | |
100g mascarpone | |
20g Dijon mustard | |
20g whole grain mustard | |
handful chopped chives |
Instructions
1. | Split the fish heads in half lengthways. |
2. | Mix together the sugar, salt, paprika, orange and lemon zest to make a rub. |
3. | Rub into the fish head and marinate for 3 hours. |
4. | Preheat a gas barbecue or light a charcoal barbecue and take it to a high heat. |
5. | Shake off the excess rub, place the fish on the barbecue and colour for about 5 minutes on each side. |
6. | The brown sugar in the rub will caramelise s don’t burn it. |
7. | Depending on the thickness of the fish it may require some time in the oven at 180°C, to cook it through. |
8. | Squeeze over the orange and lemon juice and sprinkle with a little olive oil. |
9. | Serve with pickled vegetables, a spoonful of salsa verde and some mustard mascarpone. |
10. | MY GRANNY’S PICKLED VEGETABLES |
11. | Mix the vegetables with the salt and cure for 2 hours. |
12. | Squeeze out all the excess liquid and pack the vegetables into sterilised glass jars. |
13. | Put the vinegar, water, sugar, mustard seeds, dill, chilli, mustard powder, turmeric, peppercorns, bay leaf and thyme in a pan. |
14. | Bring to the boil, pour over the vegetables in the glass jars while very hot, filling the jars to the top, and place the lids on. |
15. | Turn the jars upside down and cool on the bench. |
16. | Store in the fridge until needed. |
Recipes & food styling Ben Bayly / Photography Sam Stewart
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