Mackerel Fillet

Lunch in Marseille today and this handwritten board pretty much summed up the Mediterranean for me:

Flame-seared mackerel glazed with orange, cumin sweet potato mash, and a sweet-sour ginger emulsion.

Simple idea, but a really interesting combination to think about back home in Australia. You could easily do this with local mackerel, kingfish, salmon or even sardines cooked hard over charcoal or a barbecue plate.

What makes it work is the balance:

• rich oily fish
• citrus
• smoke
• earthy cumin
• ginger heat
• a little sweetness and acidity

It feels very southern French but would translate beautifully to an Australian kitchen, especially in summer when citrus is good and cooking outside makes sense.

Dessert was equally Mediterranean:
soft-centred chocolate cake with orange and cinnamon.

Orange seems to run through everything here.