MasterChef Ireland 2011 finalist Mike Curran makes sea bream, anchovies and mackerel into tapas dishes


  • silver pickled anchovies on a tomato & chorizo stew:
  • 3 fillets of pickled & oiled silver anchovies
  • 1 small piece of chorizo
  • 0.5 clove garlic
  • 1 shallot
  • salt & pepper
  • olive oil
  • 1 slice of brown rustic bread
  • 4 cherry tomatoes
  • 100 ml passata
  • pinch of parsley
  • small pinch of mix baby lettuce leaves
  • pan fried seabream on a guacamole salsa:
  • 1 seabream fillet (cut into square piece of 5cm x 5cm)
  • 1 lime
  • 1 very ripe avocado
  • 1 shallot
  • 1 red chilli
  • handful of baby water cress
  • 0.5 tomato (deseeded, deskinned and cut into small pieces)
  • salt & pepper
  • olive oil
  • butter
  • devilled mackerel with tzatziki:
  • 1 sheet filo pastry
  • 1 fillet mackerel
  • 100 ml thick greek yogurt
  • 1 sprig of wild garlic leaves
  • 1 small piece cucumber
  • pinch smoked paprika
  • pinch cayenne pepper
  • 1 juice of fresh squeezed orange
  • salt & pepper
  • olive oil
  • mixture of baby edible flowers for decoration


  • Using the cutter, press a circular disc form the slice of brown sliced pan, season & pan fry in some olive oil to crisp & brown both sides.
  • Drain and set aside to keep warm and dry.
  • Cut micro thin strip of the chorizo, garlic & shallot and begin to fry gently in a saucepan with olive oil.
  • When softened add the cherry tomatoes quartered and the passata.
  • Allow to cook and reduce down, seasoning to taste.
  • When cooked set aside to keep warm.
  • Trim the 3 anchovy fillets to tidy.
  • When ready to serve place the disc of crisp bread on the left side of the plate.
  • Using the cutter place the tomato stew on top, followed by the mixed leaves a drizzle of olive oil and then place the anchovy fillets on top, crossing each other.


  • Place the piece of filo pastry inside the cutter to create a basket.
  • Cook in the oven at 180°C until golden brown. In a mixing bowl add the greek yogurt, salt, pepper, cucumber & chopped wild garlic leaves – fold together and allow to infuse.
  • With the mackerel fillet, score the skin side in 3 places. Rub the skin side gently with a pinch of smoked paprika, cayenne pepper olive oil and a tbsp orange juice.
  • Sear the mackerel in a frying pan skin side down until it starts to crisp. Turn it over, add some orange juice and remove from the heat.
  • When ready to serve, place the tzatziki into the pastry basket and place to the left of the plate, then place the mackerel on top.
  • Sprinkle the plate with colorful edible flowers and serve.


  • Cut open the ripe avocado and scoop out the insides into a mixing bowl with lime juice.
  • Mix thoroughly with a whisk to achieve a smooth consistency. Season with salt, pepper and more lime juice.
  • Add finely chopped shallot, red chilli then fold in the tomato and cress.
  • Heat the frying pan, add olive oil and fry the seasoned seabream skin side down until it becomes crispy.
  • Add some butter to the pan, spoon over, then turn the dish for a couple of seconds, remove and prepare to serve.
  • When ready to serve, use the cutter to shape a mound of guacamole in the centre of the plate, remove and place the seabream on top.


Stock imagery used from Thinkstock

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