Mackerel, Tomato Water and Raspberries


Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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  • 2 kg (4 lb 8 oz) mixed variety of organic tomatoes, very ripe, halved
  • 20 g (¾ oz/1 bunch) thyme
  • 600 g (1 lb 5 oz) mackerel fillets, skin on
  • 200 ml (7 fl oz) olive oil
  • 2 lemons, juice
  • fleur de sel
  • 100 g ( oz) raspberries (use redcurrants if raspberries not in season)
  • 3 large shiso (perilla) leaves
  • olive oil, to serve


Put the tomatoes in a large, deep-sided frying pan over low heat. Simmer slowly for about 15 minutes. Strain through a fine sieve to achieve a clear consommé. Add the thyme while still hot and set aside for at least 30 minutes for the flavours to infuse. Strain again through a fine sieve and set aside to cool.

Just before serving, cut the mackerel into 5 cm (2 inch) cubes. Season with the olive oil, lemon juice and fleur de sel. Place 4–5 pieces of mackerel skin side up on a serving plate, using a mix of the silver belly and spotted side. Roughly chop the raspberries and nestle in a serving bowl with shiso leaves, tearing any large pieces. Gently spoon a small ladle of tomato water into the bowl and finish by drizzling with a few drops of olive oil. Serve cold.