Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre
What you'll need
4 mackerel, filleted and pin boned
500g new season Comber potatoes
20g wholegrain mustard
Zest of 1 lemon
20g chives finely chopped
75g crème fraiche
500g rhubarb, peeled and finely diced
1 red onion finely diced
200ml red wine vinegar
150g Demerera sugar
Put all the chutney ingredients into a saucepan. Bring to the boil and then reduce to simmer for approx 2-3 hours. Adjust the sweetness if necessary. Allow to cool and refrigerate overnight.
Dice the potatoes into 1cm cubes and boil until tender. Drain and refresh in cold water.
Drain again and add the mustard, lemon zest, chives, salt & pepper and bind with the crème fraiche.
Pan fry the mackerel fillets in a hot pan, skin side down first for approximately 2 minutes. Turn for 1 minute.
Serve on the potato salad with rhubarb chutney.
Drizzle with local rapeseed oil and garnish with a wedge of lemon.