Grilled Mackerel with Shallot Chutney and Fries Recipe - Great British Chefs
This Sarson's Malt Vinegar shallot chutney is perfect paired with crispy-skinned soused mackerel and double-cooked, ultra crispy fries. Any leftover chutney can
Ingredients
- 300g of sweet white onion, finely sliced
- 2 tbsp of olive oil
- 75g of Demerara sugar
- 75ml of malt vinegar
- 1 tsp mustard seeds
- 1 tsp thyme leaves
- salt to taste
- 600g of large Maris piper potato
- vegetable oil, for frying
- sea salt
- 4 whole mackerel, filleted
- 100ml of malt vinegar
- 1 tsp sea salt
- 1 tsp soft brown sugar
- zest of 1 lemon
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