Truffled Tomato Mackerel Fillet

Mackerel fillet seasoned with black truffle salt and pan-seared, then topped with our rich black truffle ketchup. A bold fusion of smoky, tangy, and earthy flavours, perfect for brunch or a light lunch.

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how to make

Serves: 4

4 Mackerel Fillets
Flaked Black Truffle Sea Salt
Black Truffle Ketchup

Prepare the fish by seasoning the skin side with Flaked Black Truffle Sea Salt and dressing the flesh side with the Black Truffle Ketchup.
Lay the fillets skin side down into a hot pan and watch for the sides/ flanks and the v cut to begin to appear cooked.
Once this has occurred turn the fillets over. The skin should be golden brown in colour and feel crispy to the touch, the flesh will only need to be on the heat for about 60-90 seconds.
Ensure the fish is cooked through by applying firm pressure to the flesh.

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