Paul Ainsworth’s beach barbecue mackerel bruschetta

This is a Caffè Rojano classic that has been on the menu pretty much since the day we opened. It can be snack, a small plate or a sharing dish that works well in a number of ways. It’s really simple to make, and the taste of spanking-fresh mackerel, combined with the flavours of the juicy salsa and crunchy toast is amazing.

 

I really recommend grilling your toast either on a chargrill or on the barbecue. Here, I’ve used focaccia, but you can use other breads like sourdough and ciabatta, too.
 
Serves 4

• 4 large mackerel fillets, pin-boned
• Olive oil, for drizzling
• 4 slices of focaccia
• 1 garlic clove
• Sea salt
• Cracked black pepper

 

For the lemon dressing

• 2tbs extra virgin olive oil
• ½tsp white wine vinegar
• ½tsp lemon juice

For the salsa

• 2 spring onions, thinly sliced
• ½ red chilli, deseeded and finely chopped
• ½ green chilli, deseeded and finely chopped
• 20 cherry tomatoes, halved
• ½ red onion, thinly sliced
• 6 basil leaves, torn or chopped into strips (reserve some for finishing the pesto mayonnaise)
• 10g coriander, chopped

 

For the pesto mayonnaise

• 200g thick mayonnaise (see below for recipe)
• 70g basil pesto
• 1tsp lemon juice

First make the lemon dressing by whisking all the ingredients together with a pinch of sea salt and black pepper.
 
In a separate bowl, combine all the salsa ingredients, except the basil and coriander. Dress to taste with the lemon dressing, then finish with some sea salt and cracked pepper.
 
In another bowl, combine the mayonnaise and pesto and add the lemon juice to taste. Finish with the reserved basil.
 
Preheat the barbecue and get your rack as hot as possible as this will prevent the fish from sticking – it should lift off easily with a palate knife.
 
Brush the mackerel fillets on both sides with the olive oil and season with sea salt. Place the fish on the rack, skin-side down, and let it cook for 2-3 minutes or until your mackerel skin is crisp. Turn the fish over onto the flesh side and cook for no more than 10-20 seconds.
 
Place the focaccia on a tray. Drizzle with some olive oil and rub one side with the raw garlic clove. Sprinkle with a pinch of sea salt and toast until golden brown.

Finish the salsa with the basil and coriander and divide it equally between the pieces of toasted focaccia.
 
Place the cooked mackerel on top of the salsa and drizzle with one teaspoon of olive oil. Add a dollop of pesto mayonnaise and serve.

 

Thick mayonnaise

Serves 4

• 3 egg yolks
• 1tbs white wine vinegar
• 35g Dijon mustard
• 1tsp Cornish sea salt
• 650ml vegetable or neutral tasting oil
• 2tbs warm water
• Cracked black pepper

In a food appliance with a blade attachment, or a blender, add the egg yolks, vinegar, mustard and sea salt and blitz to emulsify the mixture. Once mixed, very slowly start to add half the oil, keeping a steady but slow stream of oil.
 
The mixture will start to thicken and the noise of the blades on the machine will change to less of a whipping sound. This means you’re on the right track.

 

Once you’ve added half the oil, stop and add the warm water – this stabilises the mayonnaise. Now slowly add the remaining oil. Check the seasoning and add a few turns of cracked black pepper. Store in the fridge ready for use. It will keep in an airtight container in the fridge for up to a week.

Taken from For the Love of Food by Paul Ainsworth (£26, Pavilion Books). Photography: Issy Croker

 

Read the review of the book here