Holy mackerel this is a tasty recipe. Thanks Gordon! (Adapted from Gordon Ramsay's Home Cooking)
2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
4-5 whole mackerel (depending on the size), gutted
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
pilsner for the chef
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
juice of 1/2 lemon
Sea salt and freshly ground black pepper
Preheat the oven to 450°F.
Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the inside and outside of your mackerel with the paste and set aside.
Make the vinaigrette: whisk all the ingredients together in a small bowl and season with salt and pepper as you like it.
Brush a baking sheet lightly with olive oil, and lay your mackerel it, place two thin lemon slices inside each body and season the skin with sea salt. Roast for 25 minutes, uncovered. The skin should be golden brown and the meat by the "neck" opaque.
Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette. Put a couple lemon wedges on the plate plus another pilsner for the chef. Bon appetit!