WELCOME to the first in our series of Chad Chefs step-by-step videos - exclusive to www.chad.co.uk.
In this video, Lambs at the Market head chef and owner Troy Lamb reveals the secrets of his best fish dish.
Troy’s creation, Scottish mackerel and chorizo with a warm salad of chilli and chickpea with red pepper oil, is a customer favourite at the popular restaurant in Nottingham Road.
The versatile dish can be served as a starter or main.
The Worksop-born chef said the restaurant’s exclusive dishes were created through hours of trial and error and taste testing.
Now, by following the recipe and clicking play to view the accompanying step-by-step video, want-to-be chefs can have a go at creating the dish in their own home.
For more information, ring the restaurant on Mansfield 424880 or visit www.lambsatthemarket.co.uk.
Chad also wants to feature your own favourite cooking creations in-paper each week, in an amateur cooks feature. Buy this week’s Chad to read about Editor Tracy Powell’s favourite dish and then why not submit one of your own to share with other readers?
SCOTTISH Mackerel, Spanish Chorizo, Warm Salad of Chilli and Chickpea, with Red Pepper Oil.
Serves 2 as a main or 4 as a starter.
2 fresh mackerel fillets (freshest you can get!)
100g cooked chickpeas
1 red chilli
100ml fresh orange juice
large knob of butter
juice from 1/2 a lime
juice from 1/2 a lemon
1 red pepper
handful of fresh coriander (chopped)
pinch of micro coriander and baby watercress
50ml vegetable oil
salt and pepper
dash of white wine vinegar
pinch of caster sugar
Fillet and pinbone mackerel and set aside.
Slice the chorizo into thin rounds.
Deseed and finely dice the red chilli.
To make the red pepper oil, first blanch the red pepper in a deep-fat fryer or roast it in the oven at 160 degrees centigrade until soft.
Remove the skin from the pepper then puree it in a blender with 40ml of the oil until smooth. Check the seasoning and add a little vinegar and sugar to enhance the flavour.
Start the making the warm salad by reducing the orange juice in a pan by half, then add the chopped chilli and butter.
Once glossy in appearance, add the chickpeas, check the seasoning, then add the coriander and lime juice and keep warm.
Fry the mackerel in a hot pan with a little oil, skin side down, for one minute. Reduce the heat and cook for a further two minutes until the skin is crispy.
Add the sliced chorizo and turn the fish over for another one minute.
Squeeze the lemon juice over the fish.
To plate up - spoon the chickpea salad on the plate then place the mackerel and chorizo on top. Drizzle the red pepper oil over and around the food then garnish with the micro coriander and watercress to serve.