Mackerel is one of my favourite fish, especially if freshly caught, gutted and grilled quickly. I have memories of fishing off the coast of Iona as my family had a cottage there and then grilling the fish served with potatoes from the island which had been grown in seaweed, the flavours were simply intoxicating. Depending on the time of year, we might have had nettles in the herbs or at this time of year before the frosts come it would be sorrel.
If you buy the mackerel fillets, use them that day as mackerel does not keep as well as white fish. Buy whole fish if you can and simply make a few slashes down each side, season with some pepper, brush with oil and grill for 4 minutes each side.
1 large onion, chopped
2 tbsp rapeseed oil
1 tsp turmeric
3 cloves garlic, crushed
900g 2lb potatoes, diced
2 tsp sultanas
1 tbsp chopped parsley
Handful of sorrel washed and chopped
Recipe: Christopher Trotter
Food Photography: Angus Blackburn