- Serving: 4
Nutrition facts (per portion)
- Calories: 638
- Fat Content: 58g
- Saturated Fat Content: 10g
- Carbohydrate Content: 8g
- Sugar Content: 8g
- Fiber Content: 1g
- Protein Content: 20g
- Sodium Content: 1.8g
Marinated mackerel with green olive & celery dressing
Ingredients
- mackerel - 2 mackerel, filleted and pin bones removed
- fennel-seed - 1/2 tsp fennel seeds, toasted
- olive-oil - 150ml olive oil
- banana-shallot - 3 banana shallots, sliced into rings
- golden-caster-sugar - 1 1/2 tbsp golden caster sugar
- lemon - juice 1/2 lemon
- red-wine-vinegar - 150ml red wine vinegar
- green-olive - 10 green olives, pitted and halved
- celery-stick - 2 celery sticks, thinly sliced at an angle
- celery-leaves - 1 tsp chopped celery leaves
- lemon - lemon wedges, to serve
- creme-fraiche - creme fraiche, to serve (optional)
Instructions
- Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.
- Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.
- The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of creme fraiche.
Easy but impressive recipe for 4 people, takes only 5 mins; recipe has mackerel, fennel seed, olive oil, banana shallot, golden caster sugar, lemon, red wine vinegar, green olive, celery stick, celery leaves, lemon and crème fraîche.
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