Sunday, 6 July 2014

Grilled (Broiled) Mackerel Fillet and Scrambled Egg on Toast

Simply grilled mackerel fillet and scrambled egg on toast

This recipe is a direct sequel to the one included in the previous post, serving to use the second mackerel fillet. The recipe is if anything even simpler, seeing the mackerel fillet grilled (broiled) and served on some very simply scrambled eggs and an ordinary slice of toast. Quick, easy, healthy and tasty is a great combination for any dish but the way the eggs were scrambled here may be a little different from what you are used to or even have seen before. It is a technique I saw demonstrated by that most celebrated of Scottish chefs, Gordon Ramsay, so a video showing the procedure in full is included just a little bit further down this page.


1 mackerel fillet
Salt and pepper
Vegetable oil
2 free range, organic eggs
Little bit of butter
1 slice of bread

Mackerel fillet ready for grilling

The first step is to get the mackerel fillet on to grill. Preheat your grill (broiler) to medium to high. It's not necessary to cover the grill tray with tinfoil as I do - but it does make washing up a lot easier! Lightly brush the part of the grill tray (or foil) on which the mackerel fillet will lie with vegetable oil. Season the flesh side of the mackerel with salt and pepper and lay it flesh side down on the tray/foil. Brush the skin side lightly with more oil and place it under the gril for three or four minutes until the skin starts to blister and brown.

Below is the video of Gordon Ramsay scrambling eggs the way they were done in this recipe. To watch the video, simply make sure the sound is turned up on your PC/laptop and click the arrow in the centre of the screen below. The pertinent points (with photographs) are described immediately below.
So, in summary, this is the process that is followed to scramble the eggs:

Eggs ready for scrambling

Break the eggs in to a small saucepan and add a little bit of butter but nothing else. Do not even season at this stage.

Starting to scramble eggs

Put the saucepan on a medium heat and begin "scrambling" the eggs with a plastic spatula or wooden spoon. Remember to remove the pan intermittently from the heat as the eggs scramble to stop them overcooking.

Put your bread on to toast.

Scrambled eggs are seasoned

Season the eggs only at the last minute with salt, pepper and any fresh herb you choose to include.

Scrambled egg on toast

Lay the toast on the serving plate and carefully pour/spoon the scrambled eggs on top.

Grilled mackerel fillet laid on scrambled egg on toast

Lay the mackerel fillet skin side up on top of the scrambled eggs. As before, the mackerel skin is entirely edible but can simply be peeled off - starting at the tail end - if desired.

Skin peeled from grilled mackerel fillet

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