PAR-SMOKED MACKEREL GRILLED OVER FRESH THYME

Ingredients

4 smoked mackerel fillets 1 clemengolds, peeled 50g punnet fresh coriander, leaves picked from stalks 2 Tbsp olive oil, to drizzle 1 small packet baby fennel 1 small packet baby bok choy 4 red onion, thinly sliced

Cooking Instructions

Shread bok choy very finely and preserve in ice water. Chargrill Clemengolds until golden and sticky. Coarsely chop and mix with roughly chopped coriander, red onion and olive oil. Grill fish over hot coals until golden. Drain veg from iced water and scatter over 4 plates. Place char grilled mackerel on top and drizzle over Clemengold salsa

#mackerel #grilled #thyme