Wood-fired Mackerel With Bread & Lovage Butter Recipe
Make Wood-fired Mackerel With Bread & Lovage Butter Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole fish & seasoning
Lovage butter
Bread
Finishing & garnish
Method
Lovage butter
- 1
Make the lovage butter
Place the room-temperature butter in a medium bowl. Add the finely chopped lovage leaves, lemon zest, chopped capers, fine sea salt and freshly ground black pepper. Using a fork or spatula, mash and blend until the mixture is homogeneous and spreadable. Taste and adjust seasoning. Transfer the butter to a piece of cling film or parchment, form into a log (about 2–3 cm diameter), wrap tightly, and chill in the refrigerator for at least 30 minutes so it firms up.
Prepare the fish
- 2
Clean and season mackerel
Pat the mackerel dry inside and out with paper towels. Using a sharp knife, make two shallow diagonal scores across each fillet side to help even cooking. Rub each fish inside and out with olive oil, then season liberally with coarse sea salt and freshly ground black pepper (about 1/2 tbs salt per two fish). Slice the lemon in half; tuck a couple of lemon slices into the cavity of each mackerel. Let rest at room temperature for 15 minutes while you prepare the fire and bread.
Fire & cooking (wood-fired grill or charcoal with wood chunks)
- 3
Prepare wood-fired grill
Build a medium-hot fire using hardwood (oak, apple, beech) and allow the flames to subside until you have steady embers and medium-high radiant heat with some smoke. Aim for a cooking surface temperature of about 200–230°C (400–450°F). If using a grill with grates, oil them well before cooking to prevent sticking.
- 4
Grill the mackerel
Carefully place the mackerel directly on the hot oiled grate, cavity side down first. Cook for about 4–5 minutes per side, depending on fish size and heat, turning once using two spatulas or fish tongs to avoid tearing the skin. The fish is done when the skin is crisp and slightly charred, flesh flakes easily and is opaque throughout (internal temperature about 60–63°C / 140–145°F). While cooking, you can add a small handful of wood chips for extra smoke if desired.
Bread
- 5
Grill the bread
Brush both sides of the bread slices lightly with olive oil. Place them on the grill for 1–2 minutes per side until well-marked and crisp at the edges. If you like, rub the warm grilled bread with the cut side of the garlic clove for a hint of garlic flavor. Keep warm in a low oven or wrapped in foil while the fish finishes.
Assembly & finish
- 6
Slice butter and assemble
Remove the lovage butter from the refrigerator and slice into rounds about 1/2 cm thick. Place two slices of lovage butter onto each warm bread slice so it melts slightly. Arrange the grilled mackerel on a platter or directly on the bread. Sprinkle a few flakes of sea salt over the fish, add extra lovage sprigs for aroma and garnish, and serve with lemon wedges alongside for squeezing.
- 7