Recently I was in London and ate at a chic restaurant called Henrietta’s. It is here that Marcus Sebastian, from Antigua, is working and gaining experience to chef onboard a yacht.
June is all about summertime favorites – salads, fresh vegetables, grilling outside, and delicious desserts!
GRILLED *MACKEREL WITH POTATO AND GARLIC
Prep time: 10 minutes. Cooking time: 40 minutes. Serves: 4
1 lb small red potatoes, unpeeled
8 mackerel fillets, skin on
Sea salt, to taste
Freshly ground black pepper
2 tsp sweet paprika
4 tbsp olive oil, plus extra for drizzling
1 tbsp lemon juice
Garnish: Water Cress Stems and Wild Garlic Emulation, optional
For the sauce:
1 cup plain Greek yogurt
1 tsp tarragon, finely chopped
3 spring onions/scallions, thinly sliced
¼ cup extra virgin olive oil
Sea salt and freshly ground pepper
2 cloves of garlic, crushed
*Note: Mackerel is underappreciated but overwhelmingly delicious when it’s fresh.
In a bowl, mix the sauce ingredients and taste – should be quite spicy, so adjust if necessary. Set aside.
Cook potatoes in salted water until very tender (about 30 minutes). Drain and put to one side in a warm place.
Preheat grill to it’s highest setting. With a sharp knife slash the flesh of the mackerel a few times, then season with sea salt and pepper and drizzle with oilive oil. Place the mackerel, skin side up on the barbecue; either directly, or on a greased baking tray or in a fish basket. Cook for 2 minutes. Flip fish over and cook for an additional 2 to 3 minutes for skin to be crispy and flesh opaque.
To assemble, cut the warm potatoes into thin slices. Arrange a layer of them on a serving plate and spoon a little sauce on top. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Garnish.
Note: May also be cooked in a heavy bottomed frying pan.
PARSLEY SALAD with FETA, RAISINS and PINENUTS
Prep time: 15 minutes. Serves: 4
4 cups flat-leaf parsley leaves, chopped
1 cup curley parsley leaves, chopped
1 red onion, thinly sliced
1/3 cup crumbled feta cheese
3 tbsp raisins
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Sea salt and freshly ground pepper
Garnish: 4 tbsp pinenuts, toasted
In a salad bowl toss together flat and curley parsley, with onion, feta, and raisins.
In a small bowl, mix together olive oil, lemon juice, salt and pepper. Garnish.
ALMOND AND CHERRY CLUSTERS
Prep time: 15 minutes. Cooking time: 40 minutes. Makes: 12 – 18
1 cup lightly toasted almonds, coarsely chopped
1/3 cup dried cherries, coarsely chopped
6 oz dark chocolate, finely chopped
Prepare a large flat plate or baking sheet with waxed paper. Melt half the chocolate in the top of a double boiler over simmering water, stirring frequently. Or, melt the chocolate in the microwave for a few seconds, watch it carefully.
Remove chocolate from heat and stir in the other half of the chocolate, until it is all melted. Keep the chocolate over the warm pot of water and stir in the almonds and cherries. Spoon out heaping teaspoon-sized (or tablespoon size if you prefer bigger clusters) of the mixture onto the prepared sheet about 1-inch apart. Put in the refrigerator to set until firm, about 15 minutes. Store and serve at room temperature.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com.
