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On the Coals Mackerel Toast, Mussels and Nduja I Kasai Grills | Recipe by sousvidetools.com

On the Coals Mackerel Toast, Mussels and Nduja I Kasai Grills

On the Coals Mackerel Toast, Mussels and Nduja I Kasai Grills https://www.youtube.com/embed/ztpsOpZYXog Charcoal Cooking Recipes


1x Butterflied Mackerel 

1 Slice Fresh Sourdough

50g Cooked Mussels, Shell and Beard Removed

1 Batch Nduja Butter Sauce

1 Batch Infused Rapeseed Oil

Lemon Wedges to Serve

Chopped Parsley

Nduja butter Sauce

1x Shallot, Finely Diced

¼ Tsp Crushed Garlic

½ Tsp Dried Oregano

½ Tsp Dried Thyme

200ml White Wine

100ml Double Cream

50g Nduja

150g Butter, Cubed

Lemon Juice

Infused Rapeseed Oil

100ml Cold Pressed Rapeseed Oil

10g Oregano

10g Thyme


Remove your mackerel from the fridge 30 minutes before you start cooking. 

Brush both sides with the infused rapeseed oil and season with good quality sea salt. 

Place over a medium-hot section of your barbecue skin-side down and use a small frying pan to press it down. You want to keep the skin of the mackerel in full contact with the top of your grill to make sure it gets nice and crispy. 

Allow your mackerel to cook for 3-4 minutes. 

Whilst your fish is cooking, brush your infused oil over the sourdough and place on the grill to toast.

Quickly colour your already cooked mussels on your grill and remove everything from the grill. 

Serve your grilled sourdough on top of your nduja sauce so that it all soaks up nicely and top with your grilled mussels and mackerel. 

Finish with freshly chopped parsley and lemon wedges.

Nduja butter Sauce

Add a splash of olive oil to a saucepan and over a medium heat, gently fry the shallot, garlic, oregano and thyme. 

Add the white wine and reduce by 2/3. Add the Double Cream and reduce by half. 

Whisk through the nduja and gradually add cubed cold butter, whisking continuesly to create a thick, shiny sauce. 

Season to taste with sea salt and lemon juice. 

Infused Rapeseed Oil

Pack your herbs into a jam jar or Tupperware and top up with rapeseed oil. 

Cover and leave at room temperature overnight to infuse. 

Store in the fridge for up to two weeks


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