Grilled Mackerel with Zucchini and Chanterelles

Ingredients

• Mackerel 2 pieces
• Young zucchini 2 pieces
• Oregano 2 stalks
• Thyme 3 sprigs
• Olive Oil 0 fl oz
• Sweet Potato 2 pieces
• Butter 0 oz
• Milk 0 fl oz
• Yakiniku sauce 0 fl oz
• Garlic 1 clove
• Pickled Chanterelles 5 oz
• Meyer Lemon Juice 0 fl oz
• Spinach 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Light the charcoal.

Step 2

Coat the sweet potato with vegetable oil, wrap it in foil, and place it in the coals to bake until tender – about 1 hour.

Step 3

Fillet the mackerel.

Step 4

Season the fillet with salt and pepper, drizzle with olive oil, add sprigs of oregano and thyme, toss to combine, and let marinate for 15 minutes.

Step 5

Cut the zucchini in half and make small crisscross cuts on the inside.

Step 6

Season the zucchini with salt and pepper, and brush them with vegetable oil.

Step 7

Place the zucchini and mackerel on the grill with the skin side up. Grill the mackerel for about 5 minutes, then flip the zucchini after 5 minutes and grill for another 5 minutes.

Step 8

Pass the flesh of the sweet potato through a sieve into a cast iron skillet. Add 20 grams of butter and milk, and mix well.

Step 9

Place the pan with the mashed potatoes on the grill to keep it warm.

Step 10

Remove the fish fillet from the heat, transfer it to a baking dish, and brush it with teriyaki sauce.

Step 11

Lightly soak 50 grams of alder wood chips in water and toss them onto the coals.

Step 12

Place the mackerel on the grill and cover it with foil, leaving space for smoke to circulate.

Step 13

Preheat a cast iron skillet directly on the coals.

Step 14

Place 30 grams of butter in a hot skillet, add a sprig of thyme and a crushed garlic clove.

Step 15

Add the chanterelle mushrooms to the skillet and sauté until golden brown.

Step 16

Push the chanterelles to the edge of the skillet and add the spinach, sauté for about 1 minute, stirring. Season with salt and drizzle with lemon juice.

Step 17

Place the sweet potato puree on a plate, cut the zucchini into thick slices and arrange them next to the sweet potato, and add spinach.

Step 18

Top with mackerel, and place sautéed chanterelles on top.

Step 19

Serve immediately.