Date posted: 15/05/2024

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

  • Serves 9
  • Timing: 25 mins
Votes: 0 Average: 0


Everyday Favourites salted butter, softened 500g
Lime leaf and lemongrass paste 200g
Rockport boned fresh mackerel fillets 10
Mixed heritage tomatoes 1kg
Baby leaf salad 250g
lime, juiced 5
Olive oil 100ml
Spring onion 1


  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
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