Grilled Mackerel Bruschetta Recipe

Ingredients

• Mackerel, filleted
• 200g Fennel, chopped
• 50g Sunflower seeds
• 1 Clove garlic, chopped
• 100ml Extra virgin olive oil
• 1/2 Lemon, zest and juice
• Green Tabasco, to taste
• Focaccia
• Pink grapefruit
• Fennel
• Maldon sea salt

Method

1. To make the pesto, put the chopped fennel, sunflower seeds, garlic, lemon juice and six dashes of Tabasco into a blender, and pulse to a rough purée. Add the olive oil and blend until a coarse purée. Season to taste with more Tabasco and Maldon sea salt.
2. Slice the remaining fennel finely, peel and slice the grapefruit. Carefully mix together with olive oil, a squeeze of lemon juice and a pinch of Maldon sea salt.
3. Grill the mackerel fillets on the skin side until the flesh is cooked through two thirds. Flip it over, cook for ten seconds, and remove from the heat.
4. Grill the focaccia bread, spread the pesto onto the bread and top with the mackerel. Season the fish with lemon juice and Maldon salt.
5. Serve alongside the grapefruit salad.

Does this recipe sound tempting? Although this dish is not currently on the menu at our New Forest restaurant, The Terrace, you'll be sure to find many other mouth-watering lunches and dinners created by Alistair.

Join us at our restaurant in the New Forest for a unique dining experience, followed by an afternoon relaxing in the hotel garden, or exploring the quaint village of Beaulieu.