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Grilled Mackerel, Cauliflower Hummus, Harissa
Recipe by Nick Riewoldt
Nothing beats a juicy grilled mackerel with cauliflower hummus and harissa
- Steps
- Ingredients
Steps
- Preheat oven to 160C. Prepare coals for a hibachi if using.
- For the Cauliflower Hummus, chop the cauliflower into large florets. Drizzle with ¼ cup of the olive oil and sprinkle with salt. Roast until tender and just starting to char. Transfer to a blender and add remaining ingredients. Add approximately ¼ cup of boiling water and process until smooth, adding a little more water as needed until smooth. Season with salt to taste. Set aside.
- For the Harissa Sauce, place the whole capsicum and tomatoes onto a wire rack and place over an open flame. Cook until skin has blackened then remove from the heat.
- Place into a bowl, cover and set aside for 10 minutes. Discard the skin and seeds of the capsicum and skin of the tomatoes. Place the flesh into a blender and add remaining ingredients. Blend until smooth. Pass through a sieve into a bowl and season with salt. Set aside.
- For the Mackerel, place lemon juice, ½ cup olive oil and soy sauce, to taste into the canister of a stick blender. Process until combined and emulsified. Set aside.
- Brush the mackerel fillets with olive oil and season with salt. Cook on hibachi, skin side down until skin is charred and flesh is cooked ¾’s through. Turn the fillets on the hibachi then immediately remove and place onto a warm plate.
- To serve, spoon a generous amount of hummus onto each plate. Add some harissa sauce then top with a fillet of mackerel. Garnish plates with bronze fennel and red vein sorrel. Season fish with lemon dressing and serve immediately.
