At Parkers we use Scottish mackerel, summer preserved Tarleton tomatoes & Lancaster rapeseed oil, but you can substitute any good cold-pressed seed or kernel oil.
INGREDIENTS
Serves 4 to 6
For the mackerel:
- 3 very fresh mackerel, filleted and pin boned by your fishmonger or you can substitute tuna or sardines, good quality tinned or fresh. If tinned, just add to the sauce direct.
- 50g coarse sea salt
- 1 bunch chopped lemon thyme
For the pie filling:
- 50ml good cold pressed rapeseed oil
- 6 peeled & sliced cloves of garlic
- 1 large peeled and sliced sweet white onion
- 1 red chilli deseeded and chopped (you can use more if you like more heat)
- Grated rind of 1 lemon
- 1 small glass dry white wine
- 1 tin good quality chopped tomatoes
- 1 large beef tomato, skinned and chopped or another tin of tomatoes if you want to opt out of this, but it adds freshness
- 10g caster sugar
- 20g sherry vinegar
- Salt and pepper to taste
For the pastry:
- 350g plain flour
- 5 grams fine sea salt
- 80g rapeseed oil
- 150ml cold water
METHOD
Prep the mackerel:
In a blender or pestle and mortar, mix the salt and lemon thyme to form a seasoned salt.
Rub the salt mix all over the mackerel.
Place the mackerel on a tray, cover with cling film and top with another tray.
Leave to cure in the fridge for 1 hour while you make the pastry. This step is essential to firm up the mackerel and to remove excess water.
When ready to use, rinse the salt off the mackerel thoroughly, pat dry and cut each fillet in three pieces.
Make your pastry:
Sieve flour and salt into a bowl or in a food processor.
Add oil and rub through or turn in a food processor.
Add cold water slowly until pastry comes together. Knead 2 minutes by hand to bring together or 2 turns in a food processor. Do not overwork.
Wrap in cling film and allow to rest while making the filling. This pastry can be made in advance and refrigerated for a week or frozen for 3 months, it can also be pre rolled prior to storing.
Make your sauce and filling:
Warm the oil in a heavy based pan over moderate heat, then add the sliced onions and garlic and sweat gently without colour around 20 minutes.
Once softened turn the heat up a little and add the white wine, keep stirring until all the wine has evaporated.
Add the fresh tomato, chopped chilli, tinned tomato and sugar. Simmer until reduced by half and you have a thick sauce.
Stir in the sherry vinegar and season with a little salt and pepper to taste, bearing in mind the cured mackerel will retain some salt.
Allow to cool while you roll your pastry.
Assemble your pie:
Weigh the pastry and divide into 2 equal ball-sized portions then roll 2 nice and thin circles roughly 5 mm thick.
Line the base of a well greased loose bottom 10 inch pie or tart tin with the rolled pastry.
Spread half the tomato sauce on the bottom layer, then arrange the pieces of cured mackerel in even layers over the sauce.
Top and spread the remaining sauce with the remaining mackerel.
Cover with the pastry lid and press the sides together to seal. Cut excess pastry from along the edge and crimp a pretty pattern if you wish.
Glaze with a beaten egg yolk, and allow the pie to rest in the fridge for 30 minutes before baking.
To bake:
Preheat oven to 200°C (fan 180°C) and bake the pie for 35 to 40 minutes, until golden brown.
It can be left in the fridge for up to 1 week and frozen for up to 3 months.
