The mackerel in this recipe is nicely balanced by a vibrant tomato, avocado and cucumber salsa in this vitamin-rich dish from William Drabble. This fishy chips add a playful touch that will be appreciated by the family.
Lay a sheet of pastry onto a lightly floured work surface. Brush lightly with butter and press another sheet of pastry on top. Repeat with the remaining 2 sheets so you have 1 sheet made up of 4 layers
Cut out 4 little fish shapes, brush with egg white and sprinkle over a little salt and pepper, or some sesame seeds if preferred. Bake for 10-12 minutes until crispy and golden
Drop the tomatoes into boiling water for a few seconds. Remove and plunge into iced water. Peel the skins from the tomatoes, remove the seeds and dice the flesh into 5mm squares
Mix together the tomato, cucumber and avocado in a bowl. Drizzle over the oil and add a squeeze of lemon juice. Store in the fridge until ready to serve
With a stroking motion and starting at the spine, remove the fillet by cutting towards the belly. Repeat until you have 4 separate fillets
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Remove the skin from the mackerel fillets along with any bones
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Cut out 8 sheets of baking paper, slightly bigger than the fillets. Rub the sheets with oil on one side. Lay the fillets on the oiled paper, then lay the remaining sheets on top, oil-side down
10ml of olive oil
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Still covered, lay the fish onto a baking tray and bake in the oven for 10-12 minutes, or until cooked through. Remove from the oven and squeeze a little lemon juice over the fillets
Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.
