Devilled Mackerel with Mint and Tomato Salad

Mackerel: 2
Butter: 40 gr
Castersugar: 1 tsp
English mustard powder: 1 tsp
Cayenne pepper: 1 tsp
paprika: 1 tsp
Ground coriander: 1 tsp
Red wine vinegar: 2 tbsp
Freshly ground pepper: 1 tsp
Salt: 2 tsp
Vine tomatoes: ca 150 gr
Small onion: 1
Mint: 1 tbsp
Lemon juice: 1 tbsp

A recipe by Rick Stein, the master.
Preheat the ovengrill to high. Make cuts into the fish at each cm, not too deep
Melt the butter. stir in the sugar, mustard, spices, vinegar, pepper and salt. Mix.
Put the fish on baking paper in a roasting tin and rub with the butter etc on both sides, incl the open belly.
Grill for 4 minutes on each side

Slice the tomatoes and onions, chop the mint.
Plate up as shown above. Drip lemon juice over it
Enjoy.

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Carpaccio of black tomatoes, basil-oil and parmesan

Cut the black tomatoes in 1 mm slices. 
Arrange  on  the   plates. 

Add basil-oil ( see  artichokes recipe ) and parmesan. 

Bit of pepper and sea salt.  

Simple!

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Baby artichokes, spaghetti, basil oil, garlic chips, feta and parmesan

Eggsize Romanesco artichokes: 5
Spaghetti: we use about 50 grams
Feta: 15 small cubes pp
Parmesan: just some shavings
Garlic: 5 or 6 cloves
For the basil oil: bunch of basil, 1 garlic clove, sea salt, good quality olive oil like Hojiblanca by Valderrama

Start with the artichokes:

Take off the outer leaves
Cut off the upper halve
Slice in two
Remove the hay
Cook for about 15 or 20 minutes till soft








In the meantime slice the garlic in very thin '' chips' and fry them in a little cooking oil till brown and crisp.
Dry them on kitchen paper

Then use a blender to mix the basil, garlic clove, pinch of salt and olive oil













Cut the feta cheese in 6x6 mm cubes and shave some parmesan

When the artichokes are soft enough, take them out of the pan and dry them on kitchenpaper.
Add water to the pan and cook the spaghetti
Transfer the artichokes to a very hot griddlepan till nicely browned.

Put the pasta on 2 plates, divide artichokes and feta over it
Sprinkle garlic chips over it and then the parmesan shavings.
Then drizzle some basil-oil over your creation
The remaining basil-oil can be kept in a lidded jar in the fridge for a day or 10

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