Fire-roasted mackerel fillets with a quenelle lime leaf and lemongrass butter, fresh lime and herb salad

Method Print recipe

1. Mix together the softened butter and paste and then leave to one side
2. Season and grill the mackerel and set to one side
3. Mix the cut tomato and salad together, then dress with lime juice and olive oil, finish with spring onion
4. Assemble the dish and top with the flavoured butter, blow torch until slightly melted