Hand line caught Cornish mackerel with Buttervilla’s heritage tomato panzanella salad

Why not try the recipe Andy Appleton demonstrated at Eden Harvest Festival today?

Head sommelier Gordon suggests a Donnafugata “Polena”, Sicily, Italy to go with the dish. Find it in our online shop >>

Serves 4

Ingredients

1 day old ciabatta loaf

Splash of good vinegar

8 large mackerel fillets

1kg tomatoes (sliced
and chopped)

1 red onion

1 tablespoon capers

6 anchovy fillets

Splash of extra virgin
olive oil

Bunch of basil

Salt and pepper

1 unwaxed lemon

Method

In a large bowl tear up the bread into small pieces, add the vinegar and leave to soak for 10 minutes.

Pan fry or char grill the mackerel fillets.

Add the rest of the ingredients, except the lemon, to the bread and with your hands squash it all together until completely combined.

Season to taste and if too dry add some more olive oil.

To serve spread the tomato panzanella salad onto a serving plate, lay the mackerel on top, squeeze on some lemon and enjoy!



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