serves
3
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
3
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • cooking • 25m
PG
episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • cooking • 25m
PG
Ingredients
- 3 jack or blue mackerel
- 3 eggs
- 3 slices sourdough, toasted
- butter
- fennel tops or green herb of your choice
- 1 lemon
Instructions
- Gut the mackerel and butterfly them by gently cutting from the belly up along the spine to the top of the fish without breaking the skin, then using scissors to cut out the spine. Remove the pin bones with a pair of fish tweezers.
- Leave skin side up in the fridge till needed to dry out the skin.
- In the meantime, bring a pot of water to a boil and cook the eggs in the shell for 7 minutes then refresh in cold water. Peel and slice the eggs.
- Season the mackerel then place skin side down on a BBQ, or into an oiled pan. Cook only on one side until the fish is approximately two-thirds cooked, then remove.
- Liberally butter your toast – then add the sliced egg, hot mackerel, chopped herbs and a huge squeeze of lemon.
Analiese Gregory explores life at the bottom of the world in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 6
