This month, Connor shares a recipe from one of his many signature dishes to be enjoyed at Terroir Bistro.



Connor Wallis, Head Chef at Terroir Bistro is a champion of seasonal, local and ethically sourced food. Working alongside bistro owner Tim Sidaway, Connor uses produce from the businesses own livestock along with local ingredients and produce from other local suppliers to create the dishes at the multi award winning restaurant.

Terroir Bistro is all about fresh seasonal produce that is sourced sustainably. Fish is always a tricky one for us living in centre of the country, we often have brown trout on the menu but if we go further afield we’ll always source ethically fished produce, such as Skrei cod when it is available or Stone bass.

Another firm favourite of ours is mackerel, fished in the UK, tasty and very good for you being full of Omega 3. This dish is always extremely popular when we serve it at the bistro – it is perfect to share a summer evening.

Whole roasted mackerel – with fennel butter and citrus salad

Serves 2 people

For the fish & stuffing;
One whole mackerel, gutted but with the head and tail left on (ask your fishmonger)
Two bulbs of fennel
Four cloves of garlic
A handful of parsley (curly or flat leaf)
Zest of one lemon
Two shallots finely diced
Pinch of salt & pepper
For the butter;
150 grams of good quality unsalted butter
A handful of fennel seeds
One shallot finely diced
Pinch of salt & pepper
For the salad;
Pick your favourite fresh salad leaves (we’ve used a baby Italian mix, but we also love
rocket – the peppery flavour really compliments the mackerel)
One orange
A glug of good olive oil
Leftover fennel
100ml of white wine vinegar

1) Pre heat the oven to 220 degrees Start by washing your mackerel – being sure to remove the bloodline and set to one side. Then prepare the stuffing by finely chopping the fennel (keeping a little aside for your salad), garlic, parsley & shallots, add this to a large mixing bowl and grate the lemon zest over the top, mix well, season with the salt and pepper and set aside.

2) Tear one piece of foil and one piece of greaseproof paper (both the same size and just enough to wrap the fish once), place the greaseproof paper on top of the foil, place the mackerel in the centre of the greaseproof paper, carefully spoon in the stuffing and wrap. Place the mackerel on to a shelf in the middle of the oven, it should only take around 25 minutes depending on the size of the fish. To check that your mackerel is cooked you need to probe the centre of the fish and the thermometer needs to reach 63 degrees.

3) While the mackerel is in the oven, add a knob of butter to a frying pan and warm over a medium heat, add your shallots and fry gently for about 5 minutes. When the shallots are soft and golden then add the fennel seeds and let those simmer for another 5 minutes. Now add the rest of the butter and reduce the heat and let it continue to simmer for around ten minutes, season with salt and pepper and set aside.

4) Next, peel and segment the orange, add to a bowl and pour over the white wine vinegar. After a few minutes drain the vinegar and add the salad leaves, remaining fennel and olive oil. Toss together and add spread over your serving plate.

5) When the fish is cooked, remove from the wrapper and place carefully on top of the salad. Spoon over the fennel butter (be generous), grab your forks and enjoy.

Chefs Tip; Be very careful not to overcook the fish, the flesh should be flakey and falling off of the bone.


Terroir Bistro
121 Friar Gate

07802 478179

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