Round to Ours by Alice Levine

Author:Alice Levine
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Quadrille
Published: 2017-05-01T04:00:00+00:00

whole roasted mackerel with sorrel yoghurt

6 mackerel, gutted (ask your fishmonger to gut the fish for you if you prefer)

6 slices of lemon, cut into 12 half moons

12 bay leaves

olive oil, to drizzle

sea salt and black pepper

for the sorrel yoghurt

1 small garlic clove

small handful of sorrel leaves, roughly chopped

200g Greek yoghurt

3 tbsp olive oil

squeeze of lemon juice

Preheat the oven to 200ºC/gas 6.

Season the fish on the inside and on both outer sides, and place in an ovenproof dish. Using a knife, make 2 incisions into the top of each fish, in diagonal parallel lines, then stuff a lemon half moon and a bay leaf into each incision. Drizzle with plenty of oil and roast in the oven for 20–25 minutes, until cooked through; the flesh should be white and opaque.

Meanwhile, make the sorrel yoghurt. Put the garlic, sorrel and a little salt into a pestle and mortar and crush to a green paste. In a bowl, mix the yoghurt, olive oil, lemon juice and some salt and pepper, then stir in the sorrel and garlic paste. Taste and adjust the seasoning and lemon juice to suit your palate.

Serve the fish on a lovely platter with the yoghurt alongside – tell your guests to check for bones!

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