Chef Recipe: GRILLED MACKEREL WITH FAVA BEANS AND MINT

This month’s recipe comes from Chef Albert Ponzo of Le Select Bistro.

A Toronto institution for the last 35 years, Le Select packs in diners everyday of the week; from legendary weekend brunches to bustling dinner service, foodies seeking authentic French food flock to its Wellington Street location for a little joie de vivre to go with their escargots.  In fact, the food is so truly French that wine critic and author Michael Steinberger has said Le Select offers and better and more authentic experience than what is offered in France itself!

Albert’s been the creative force behind these modern French classics for the last six years.  At the helm of this state of the art kitchen, his dedication to local, sustainable ingredients has attracted local foodies and celebrities alike; among those who have dined at Le Select are Gordon Ramsey, Jamie Oliver, British Chef & nose-to-tail pioneer Fergus Henderson .. and The Wine Sisters.

In Albert’s rare spare time he tends to his garden and two beehives.  Follow him on Twitter @albertponzo.

Grilled Mackerel with Fava Beans and Mint

Yields 4 portions

Ingredients:

♦      4 mackerel fillets, medium size, skin-on, boneless

♦      1 lb fresh, unshelled fava beans

♦      10 grape tomatoes cut in half, lengthwise

♦      2 fingerling potatoes boiled, peeled and sliced

♦      2 Tablespoons diced fennel and diced celery stalks

♦      2 dates seeded and finely diced

♦      1 Tablespoon roasted sliced almonds

♦      1 Tablespoon cured pork jowl (boulagna or guanciale) sliced thinly and cut in little squares (if not available, use fresh bacon)

♦      1 large shallot finely diced

♦      2 garlic cloves minced

♦      4 mint leaves cut in a chiffonnade

♦      8 1” squares of grilled flat foccacio bread

♦      extra virgin olive oil, Verjus vinegar, white wine, ½ lemon, salt & pepper

Method for the Fava beans:

1. Shuck the fava beans by opening the pod with your hands. It will be easier if you make an incision with a small knife use.
2. Blanched the shelled fava beans in salted boiling water for 30 seconds then shock in ice water to cool down.
3. Remove the outer skin from the fava and reserve beans.

Method for the vegetable garnish

1. Heat a sauté pan over med-high heat and add two table spoon of olive oil.
2. When the oil is hot but not smoking add the shallots and begin cooking until translucent and begin softening. Continue to stir the shallots for 3-5 minutes so that they cook but don’t burn.
3. Add garlic and continue stirring for another couple of minutes. Deglaze with a table spoon of white wine and add the fennel. Continue cooking for a couple of minutes.
4. Add fava beans, boiled fingerling potato, pork jowl (or bacon) and celery. Continue stirring for 3 minute.
5. Add half the dates and almonds, two table spoons of olive oil and one table spoon of Verjus vinegar. Add the grilled foccacio. Stir one last time to distribute all the oil and vinegar. Check seasoning and acidity; adjust if necessary.
6. Remove from the heat and mix in half of the mint chiffonnade.

Method for the mackerel

1. Preheat grill to high heat. On a plate brush the mackerels with olive oil.
2. Place mackerel fillets skin side down on the hottest part of the grill.
3. Grill the fish for roughly 45 seconds to get good char marks. Rotate 90 degrees to create cross-hatch marks and cook for another 45 seconds.
4. Flip fillets over and begin cooking on flesh side for another 45 seconds. It should be slightly undercooked as it will continue cooking even when off the grill.
5. Remove from the grill. Place on a clean plate and drizzle a little olive oil and the juice of the half lemon.

Serving instructions:

1. Place vegetables into four deep plates.
2. Place the fillets on top with the crispy skin facing up. Sprinkle on top the remaining mint chiffonnade, roasted almonds and finely diced dates.
3. Bon appétit !

Wine Pairing – Mackerel’s a stronger tasting fish that’s often served with vinegar and onions. Because of this try a wine with lower acidity like Viognier or a light red like Beaujolais.

Try – Creekside Estate Winery Reserve Viognier, VQA St. David’s Bench, Niagara 2010 $29.95 available at the winery
Vignerons de Bel Air Crepuscule, AC Brouilly, Beaujolais, France 2010 $15.95 Vintages 159749