Mackerel Roulade with Herbed Buckwheat & Asparagus


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Mackerel Roulade with Herbed Buckwheat, Asparagus and Caper-Oregano Dressing

As if preparing fresh fish wasn’t enough of a commitment, this recipe takes mackerel one step further and turns it into a baked roulade. Filled with herbed buckwheat and seasonal asparagus, then finished with a caper and oregano dressing, it brings together rich oily fish, earthy grains, fresh herbs and bright Mediterranean flavours. It’s a light but satisfying dish with a small technical twist, and a reminder that cooking with seasonal ingredients can still feel playful, creative and a little bit dramatic.

Ingredients

For the roulade

  • 4 mackerel fillets skin-on if possible
  • 60 g raw buckwheat groats
  • 180 to 220 ml water for cooking the buckwheat
  • Pinch of sea salt
  • 2 tbsp parsley finely chopped
  • 1 tbsp dill finely chopped
  • 2 tsp mint finely chopped
  • Zest of 1 lemon
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp ground flaxseed
  • 5 thin asparagus spears or 3 thicker spears
  • Extra virgin olive oil for brushing the fish

Roasted cherry tomatoes

  • 8 cherry tomatoes
  • Pinch of sea salt
  • Drizzle of extra virgin olive oil

For the oregano-caper herb oil

  • 4 to 5 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Zest of 1/2 lemon
  • 1 1/2 tsp dried oregano adjusted to taste
  • 6 large capers rinsed if very salty and chopped
  • 2 tbsp parsley finely chopped
  • Tiny pinch of sea salt only if needed

Instructions

  • Rinse the buckwheat well. Simmer with 180ml water and a pinch of salt for approx. 10 minutes, until tender but not mushy. Add a little more water only if needed. Drain very well, then spread on a towel to dry.
  • Mix the cooled buckwheat with parsley, dill, mint, lemon zest and 2 tsp olive oil. Taste and keep it gentle. Add ground flaxseed only if the filling feels loose, then leave it for 10 minutes so it binds slightly.
  • Blanch the asparagus for 45 to 60 seconds if thin, or around 90 seconds if thicker. Let them cool down and pat them dry.
  • Check the mackerel fillets for pin bones and remove them. Place a bamboo sushi mat on the worktop and cover it with a piece of cling film. Arrange the fillets on top, skin-side down and flesh-side up, slightly overlapping to create a neat rectangle.
  • Spread the buckwheat filling over the fish in a thin 5 to 7mm layer, leaving a 1.5 to 2cm clean border at the top edge. Place the asparagus through the centre, then roll tightly using the sushi mat and cling film to help guide the roulade.
  • Use the cling film to tighten the roll by twisting both ends in opposite directions, like a wrapped sweet. Add a fresh layer of cling film if needed to help secure the shape. Chill the roulade for 1 to 2 hours to firm up before baking.
  • Preheat the oven to 180°C fan. Carefully remove the cling film from the roulade and place it seam-side down on baking paper. Brush lightly with olive oil and bake uncovered for 17 minutes.
  • Leave the roulade on the tray to rest for 15 minutes before cutting. This helps the fish and filling settle.
  • Use a sharp, thin-bladed knife to cut across the roulade into thick rounds, about 3cm each. Avoid cutting along the seams. Use a gentle sawing motion and wipe the knife between cuts.

Roasted cherry tomatoes

  • Halve or leave the cherry tomatoes whole. Toss with a little olive oil and sea salt. Roast at fan 180 C for 15 to 20 minutes, until softened and lightly collapsed. Use them around the roulade rather than inside the filling, so the buckwheat stays clean and the slices hold better.

Oregano-caper herb oil

  • Mix the olive oil, lemon juice, lemon zest, oregano, chopped capers, parsley and dill if using. Let the oil sit for 5 to 10 minutes so the oregano softens. Taste before serving.

To serve

  • Spoon the herb oil slightly off-centre on a rustic plate. Place the sliced roulade on the plate. Add 2 to 3 roasted cherry tomatoes in the gaps. Scatter a few dill leaves and serve.

Notes

Recipe created by: Tina Liagki