This dish is all about the purple carrot: in fact, the oily fish is almost just a seasoning for the carrots. The carotene turns the grape skins purple, but the grapes remain a vibrant green on the inside. I find the old carrots similar to the oily fish in some ways: not perfect, not the first choice for everybody… but for me they are. Ask your fishmonger to fillet the mackerel for you, but you will also need to keep the bones.
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