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Grilled Mackerel with Crisp Potatoes and Romesco
Butterflied mackerel grilled until bubbling, served over crisp rosemary potatoes and sweet baby leeks with a no-cook romesco sauce of roasted pepper, almonds and saffron vinegar.
- YieldServes 4
- Hands-on33 min
- Total33 min
- Difficulty
Ingredients
- 400 gnew potatoes, or leftover cooked potatoes
- 4butterflied mackerel, or 8 fillets
- 400 gbaby leeks, trimmed
- 4 tbspolive oil
- 1 tspsmoked paprika
- 1red chilli, deseeded and grated
- 3 sprigsrosemary, leaves picked
- 1lemon, cut into wedges, to serve
- to tastesea salt and freshly ground black pepper
For the romesco sauce
- 1 pinchsaffron threads
- 1 tbspsherry vinegar
- 2 clovesgarlic
- 2½ tbspolive oil
- 120 groasted red peppers, from a jar
- 90 gtoasted flaked almonds
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