Waitrose Cricket Cook Off – Headingley: Zesty mackerel fillets with raspberry & rocket salad
The Waitrose Cricket Cook Off will crown a winner from ten rival chefs from cricket grounds around the country, voted for by our customers. Stefan Butler, - Executive Chef at Headingley Cricket Ground in Leeds - shows you how to make his entry, Zesty mackerel fillets with raspberry & rocket salad. The flavour of mackerel goes superbly with the freshness of the lemon and coriander – served with rocket and raspberries, it’s the ultimate summer salad.
Recipe - Serves: 4
1 small onion, finely chopped
50g fresh breadcrumbs
1 tbsp coriander seeds, crushed
Grated zest and juice 1 lemon
1 tbsp sweet chilli sauce
4 fresh or frozen mackerel fillets, thawed if frozen
1 tbsp olive oil
140g bag wild rocket
185g pack raspberries
1. Heat the butter in a frying pan, add the onion and fry for 4-5 minutes until softened. Remove from the heat and stir in the breadcrumbs, coriander seeds, grated lemon zest and sweet chilli sauce.
2. Preheat the grill to medium. Press the breadcrumb mixture over the flesh side of the mackerel fillets then grill for 4 minutes until golden and cooked through.
3. Meanwhile, make the salad dressing by whisking together the olive oil and lemon juice in a small bowl.
4. Serve the mackerel fillets garnished with rocket leaves, raspberries and the lemon oil dressing.
Typical values per serving:
2.6g fibre, 26.3g protein