Photo: Jakob Fridholm/imagebank.sweden.se
Grilled mackerel with nettle- and spinach compote and chopped egg
: Nadia Nygren, Grythytte akademi
: Main
: 10
Ingredients
Grilled mackerel:
- 1.2 kg (2½lbs) mackerel fillet
- butter
Nettle- and spinach compote:
- 2 shallots, peeled and finely chopped
- ½ leek, sliced
- 4dl (1¾ cups) nettles, parboiled, cooked
- 2dl (1 cup) fresh spinach
- 6dl (2½ cups) whipping cream
- salt
- pepper
- 1 lemon, juice and zest
Serving:
- 4 hard-boiled eggs, coarsely chopped
- lemon wedges
- chives, finely chopped
Instructions
Nettle- and spinach compote:
- Fry the shallots and leeks in a skillet with butter.
- Add the nettles and spinach and sweat out the water.
- Add cream and season with pepper, salt and lemon juice and zest.
Grilled mackerel:
- Preheat a grill to a medium-high heat.
- Season the mackerel fillets with salt and pepper.
- Place under the grill, skin side up, for five minutes. After five minutes turn them over to brown the meat which will be nearly cooked by now and should only need a minute or two. Set aside to rest.
Serving:
- Serve the mackerel alongside the nettles mix. Garnish with chopped egg and chives.
