Who’d have thought pork chops with mackerel mayo would work, but it so does! I have to credit the wonderful cooks Valentine Warner and Gill Meller for inspiring this recipe. I had the pleasure of seeing them cook some dishes on a fire pit at the Port Elliot Festival in Cornwall the same day as the Martini class I attended, so I may have fused several recipes together – the little grey cells were a little fuzzy! Either way this version is delicious too. Basically an English take on Maiale Tonnato.
Pork Chops with Mackerel Mayo
Pork Chops with Mackerel Mayo is a delicious take on Surf 'N Turf! Try it, you will be amazed at how good this is.
- 2 pork chops
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- black pepper
- sprigs of thyme
- 1 fresh mackerel
- 2 egg yolks
- 1 heaped tsp Dijon mustard
- 1 tsp flaky salt
- freshly ground black pepper
- juice of 1 lemon
- 50ml olive oil
- 150ml sunflower oil
- Step 1 Preheat oven to 190°c/170’C fan/ gas mark 5.
- Step 2 Drizzle the gutted mackerel with a dash of olive oil, then bake for 10 minutes. Remove from baking tray and allow to cool.
- Step 3 Put the chops into the same, fishy tray, sprinkle with a pinch of salt – especially the fat. Grind fennel and coriander in pestle & mortar and sprinkle onto the chops along with a good grind of black pepper. Bake for about 30 minutes – until preferably still just off-pink. Allow to rest for 5 minutes.
- Step 4 Meanwhile make the mayonnaise in a food processor. Whisk the egg yolks, lemon juice, mustard, salt & black pepper. Slowly drizzle in the olive oil and the sunflower oil until fully emulsified.
- Step 5 Skin the cooled mackerel and remove the flesh carefully from the bones. Flake the fish into the mayonnaise and mix in gently.
- Step 6 Serve the pork chops with the fishy mayo dolloped alongside.