Small Mackerel and Charred Bitter Greens

20 mins cooking. Serves 4.

Bring the table together on what we call the Family Board. Where everyone can get together and build their own bite — contrasting oily small mackerel with bitter greens infused with the tin's oil charred in the oven or grill. Serve it on a wooden board with whole-grain Dijon mustard.

  • José Gourmet Small Mackerel in Olive Oil
  • A mix of bitter greens like radicchio treviso, endive, radishes and Cabbage Wedges
  • 2 tbspn EVOO + more to drizzle
  • Maldon Salt
  • Cracked Pepper
  • Dijon or Grain Mustard in a rammekin
  • Chunks of Rye or Wholeweat Bread
  • EVOO
  • Chives or Parsley finely chopped

  • Directions:
    • 1. Char greens

      Pre-heat a grill, or place oven rack to the middle position and oven set to 500 degrees.

      Carefully remove small mackerel from the tin with a fork and set aside.

      In a small bowl, add the tin's oil with 2 tbspn of EVOO, a generous pinch of salt and cracked pepper. Mix and use it to coat the greens.

      Add them to the grill, or if using the oven, place them in a lined baking sheet in a single layer.

      Add it to the oven and cook for 5-10 minutes until lightly browned. Flip and continue cooking until browned all over. Another 5-10 minutes.

      Set aside.

    • 2. Board

      Arrange mackerel on a wooden board or large platter.

      Arrange greens around it. If there's no space left for warmed bread, serve it in in a basket.

      Drizzle EVOO to taste all around the board.

      Fill a small ramekin with mustard and add it to the board.

      Add small piles of Maldon salt and serve.

    1 of 2


    José Gourmet Small Mackerel in Olive Oil 120 gr.

    Go ›