This simple, fresh and flavoursome dish is made with asparagus and tarragon.
Preheat the grill to high.
Soak the dulse in cold water for about 10 seconds, then drain and roughly chop.
Place into a food processor and blitz until finely chopped, then add the softened butter and blitz until totally combined. Add the lemon juice and blitz once more. You can keep this in the freezer if you don’t use it all.
Open up the mackerel belly, and slide a sharp knife in under the rib cage, flicking the bones away from the flesh. Snip the bones at the head end and tail end, then lift out the whole rib cage and any bones. Open the mackerel out slightly, then spoon the butter down the centre, leaving just one large spoonful left.
Make 2 mackerel size parcels of silver foil and place onto a heavy baking tray. Lay the mackerel on to them and place under the grill to cook while you cook the vegetables – this stops any of the butter running away.
Pour 100ml/3 ½ floz water into a sauté pan, bring to the boil and add the shallots and broad beans and simmer for 2 minutes. Add the peas and podded peas and simmer for 1 minute, then add the asparagus and tarragon and return to a simmer.
Add the last spoonful of dulse butter and cook for 2 minutes until all the vegetables are tender and the butter emulsified. Season with a little black pepper.
Lift the mackerel out of their trays onto the serving plates, pouring any excess butter over the top, then spoon the vegetable stew alongside.
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