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Chargrilled mackerel with new season pumpkin and romesco sauce

A home-style Chargrilled mackerel with new season pumpkin and romesco sauce made with Cayenne Pepper, Stale Sourdough Bread, Tomato Paste, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 tsp
• 1 slice
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   For the romesco sauce put all the ingredients in a blender, season and blend until you have a coarse purée. Set aside.

2. 2

   Heat a splash of olive oil in a sauté pan over a medium heat.

3. 3

   Add the pumpkin and season well.

4. 4

   Cook slowly for 5-6 minutes until lightly browned and just tender.

5. 5

   Set aside.

6. 6

   Heat a large griddle pan over a medium heat.

7. 7

   Drizzle the porcini and cabbage wedges with oil and cook in the grill pan, turning as you go, until just cooked and lightly charred.

8. 8

   Remove from the pan, squeeze over a little lemon juice and set aside.

9. 9

   Clean the griddle pan and turn up to maximum heat.

10. 10

    Rub the mackerel with olive oil and season well.

11. 11

    Place skin side down and cook for 3 minutes to lightly char before turning and cooking for a further 2 minutes.

12. 12

    The mackerel should still be a little pink.

13. 13

    To serve, pile the porcini, pumpkin and cabbage onto a plate then top with the grilled mackerel and spoon around the romesco sauce.