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5d8ea5cd 9d88 4ad8 8bbe 7b561e33e19e  2017 05 02 17 42 11
James Pamphlion
James Pamphlion

Flame and roast an aubergine until the middle is cooked. Remove from oven, scrape out the aubergine and blend together with olive oil, smoked paprika, salt and pepper, and set aside (skin can be discarded or used in another recipe).
Coat mackerel fillet in a thin layer of flour, salt, pepper and smoked paprika, and fry in brown butter.
Toast sourdough, spread on a layer of aubergine purée, top with mackerel fillet and sprinkle with crispy fried onions and pomegranate seeds. So good!!