Barbecued Mackerel
Barbecue Mackerel with smoked mussels, tomatoes and aioli, bbq flatbreads
Barbecue Mackerel with smoked mussels, tomatoes and aioli, bbq flatbreads
Wholemeal Flatbread
Ingredients
- 225g wholemeal flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 100ml water
- 50ml oil
Method
Mix together to a dough, cover and leave for half an hour.
Divide into 4 pieces and roll to a thin oval.
Place on bbq and when bubbles appear on the surface, flip over and cook for a minute on the other side.
Barbecued Mackerel
Ingredients
- 8 mackerel fillets
- 500g scrubbed, unopened mussels
- 12 cherry tomatoes, halved
- 2 tablespoons chopped parsley
- 1 clove garlic, minced with salt
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 75ml olive oil
- Salt
- Woodchips for smoking
Method
Brush the mackerel fillets with oil, season with salt and cook skin side down in the bbq for about a minute each side.
Take a double sheet of foil and scatter woodchips on one half. Place a piece of perforated foil on top and place the mussels and tomatoes on. Cover over tightly with foil and place on direct bbq. Cook for about 5 minutes or until mussels are opened. Take the mussel meat and place in a bowl with the smoked tomatoes.
Whisk the egg yolk, mustard, vinegar and garlic together for a minute then slowly trickle in the oil, whisking all the time.
Mix into the mussels with the parsley.
Place the mackerel on to the flatbreads and spoon over the smoked mussel mixture.
