Mackerel with currant sauce and radicchio
- 2 whole mackerel, butterflied
- 4 tbsp olive oil
- 1 head white radicchio, leaves torn into bite-sized pieces
- 3 tbsp hazelnuts, roasted
- sea salt flakes and freshly ground black pepper
For the currant sauce
To make the sauce, heat the oil in a saucepan and sweat the shallots over a low heat for 15 minutes until just golden. Add the wine, vinegar, 150ml/5fl oz water, sugar, currants and a little salt and pepper. Simmer briskly until the shallots are very tender and the sauce is thick and syrupy. You should have 225ml/8fl oz of sauce after the reduction. Cool and chill until needed.
Heat 1 tablespoon of olive oil in a frying pan over a high heat and sauté the radicchio leaves. When the leaves are blistered and lightly wilted, season with salt, then add the hazelnuts and 4 generous tablespoons of the currant sauce. Keep warm.
Heat a griddle pan over a high heat. Cook the mackerel fillets skin side down for 2–3 minutes. Turn over and cook the fish for a further minute.
Leave the fish to rest briefly then cut into slices. Brush with the remaining olive oil and season with salt and pepper. Spoon the radicchio mixture onto warmed plates and top with the fish slices. Serve with the remaining currant sauce.