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Grilled mackerel and soused vegetables
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6 mackerel fillets, pin-boned
2 tbsp rapeseed oil
1 fennel bulb, thinly sliced
3 garlic cloves, thinly sliced
½ medium shallot, thinly sliced
2 carrots, thinly sliced
4 celery sticks, thinly sliced
75ml olive oil, plus extra to brush
30ml white wine vinegar
10ml apple cider vinegar
25ml dry white wine
5cm strip orange zest
1 sprig fresh thyme
1 fresh bay leaf
1 tsp coriander seeds
½ tsp fennel seeds
pinch chilli flakes
1 tsp salt
½ small bunch flat leaf parsley, roughly chopped
1 tbsp tarragon, leaves chopped
dill fronds, to serve
1. Lightly season the mackerel on the flesh side with salt and sugar (a very small pinch of each) and allow to sit in the fridge for 30 minutes. Meanwhile, heat the rapeseed oil in a frying pan with the fennel, garlic, shallot, carrots and celery and sweat over a medium heat for about 12 minutes, until the vegetables are cooked but still retain some bite.
2. Meanwhile, combine the olive oil, vinegars, wine, orange zest, thyme, bay leaf, coriander and fennel seeds, chilli flakes and salt in a saucepan and bring to the boil. Simmer for 5 minutes then turn off the heat. When the vegetables are cooked, pour this liquid over them and cook for a further 5 minutes. Take off the heat and allow to cool.
3. Put the mackerel fillets on a baking tray, skin side up, brush with oil and place under the hot grill. Cook for 5-6 minutes, without turning. The skin should start to blister, and the flesh will be cooked through. Place in the warm vegetable mixture and serve sprinkled with the parsley, tarragon and dill.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.