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Tom Kitchin recipe: Whole mackarel with blackcurrant compote

Berries make the perfect sweet and work remarkably well in savoury dishes, says Tom Kitchin

Published: July 12, 2015
Categories: ,

For the compote
Bring the blackcurrants, lemon juice and 200g of sugar to the boil. Reduce the heat and simmer for 10 minutes. Then whisk in the pectin and sugar mixture and simmer for a further five minutes allowing the mixture to thicken. Continue adding sugar/lemon to your desired taste.

For the mackerel
Ask your local fishmonger to scale your mackerel and remove all the guts. Ensure your fish is clean before rubbing it with olive oil, salt and pepper. Place on to a medium heat barbecue and cook for 3-4 minutes on each side.

To serve
Lay the barbecued mackerel on the plate and cover with a spoonful of blackcurrant compote. Serve with a bay leaf.


  • For the compote
  • 250g frozen blackcurrants
  • 200g sugar
  • 75g lemon juice
  • 40g pectin and 40g sugar mixed together
  • To serve
  • 1 whole mackerel
  • blackcurrant compote
  • a bay leaf
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