Mon, 13 July 2020
Chef: Jack O'Keeffe
Mackerel and Fresh Tomato Gnocchi
(Serves 2)
Ingredients
4 Mackerel Fillets or 2 Large Fillets (Deboned)
4 TBSP Extra Virgin Olive Oil
Sea Salt
Black Pepper
250g Store Bought Gnocchi
3 Tomatoes, Roughly Chopped Into Large Chunks
1 Red Onion, Thinly Sliced
1 Clove of Garlic, Peeled
2 Sprigs of Basil, Roughly Chopped
100ml White Wine
1 Lemon
25g Pecorino or Parmesan, Finally Grated
Method
1. Grab a saucepan and fill with water and pop onto a hot ring and bring to the boil.
2. Place the mackerel onto a plate and check for any bones, remove if necessary. Drizzle with some olive oil, salt and pepper.
3. Get your best frying pan and place on a medium heat, when hot add the mackerel skin side down first. Push down the centre of the fillets making sure the fillets don’t curl up, this will guarantee a perfectly crisp skin. Add the garlic clove and turn the heat down low. Cook for 3 minutes on the skin and then flip. Cook for another 2 minutes. Remove from the pan and set aside. Leave the garlic in the pan.
4. Turn up the heat under the pan and add the tomatoes and red onion. Gentle stir the tomatoes and onions around the pan trying to keep the tomatoes intact. Keep cooking on a medium heat for 2 minutes.
5. When the water starts to boil, add a good pinch of salt followed by the gnocchi. Cook the gnocchi for 2 minutes, its cooked when it begins to float to the top.
6. Now, scoop out the gnocchi and pop into the pan along with the tomatoes.
7. Add a few splashes of the cooking water to the pan to help create a sauce.
8. Add the white wine followed by a squeeze of lemon juice and a pinch of zest. Allow the wine to reduce for less than 1 minute and your ready to serve.
9. Place the tomato gnocchi into the centre of a plate, top with the mackerel and fresh basil and some pecorino. Enjoy with a nice glass of crisp white wine.
