Barbecued mackerel with celeriac mayonnaise

Name: Barbecued mackerel with celeriac mayonnaise
Total time: 1 h
Ingredients: 4 fresh mackerel fillets, pin-boned; 100ml of white wine vinegar; 400ml of olive oil; 1 pinch of sugar; 1 pinch of salt; 1 celeriac; 200g of French mayonnaise; 1/2 lemon, juiced; 1 tbsp of wholegrain mustard; 4 slices of Parma ham, cut into 2cm ribbons; 2 handfuls of mixed salad leaves

by Paul Ainsworth

Item 1 of 1

Main
medium
4
60 minutes

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A glorious barbecued mackerel recipe from Great British Menu favourite Paul Ainsworth, this mackerel dish is perfect for fish lovers. Accompanied by a dreamy celeriac mayonnaise, this seafood recipe works brillantly with Parma ham and a simple mixed salad. It couldn't look more stunning.

First published in 2015

discover more:

Mackerel fillet Recipes

Ingredients

Metric

Imperial

Mackerel

4 fresh mackerel fillets, pin-boned

Pickling liquor

100ml of white wine vinegar
400ml of olive oil
1 pinch of sugar
1 pinch of salt

Celeriac mayonnaise

1 celeriac
200g of French mayonnaise
1/2 lemon, juiced
1 tbsp of wholegrain mustard

To plate

4 slices of Parma ham, cut into 2cm ribbons
2 handfuls of mixed salad leaves

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Equipment

Blow torch
Barbecue

Method

Peel the celeriac and cut into thin matchsticks. Cover with salt and leave for 1-2 hours - this will draw out some of the water

1 celeriac
1 pinch of salt

Squeeze the celeriac in a clean cloth to remove all the moisture. Bind with the mayonnaise and season with the mustard, some lemon juice, a touch of vinegar and salt and pepper. Set aside until ready to serve

200g of French mayonnaise
1 tbsp of wholegrain mustard
1/2 lemon

For the pickling liquor, mix together the white wine vinegar, olive oil, sugar and salt

100ml of white wine vinegar
400ml of olive oil
1 pinch of sugar
1 pinch of salt

Season the mackerel fillets with salt on both sides and the pepper on skin side only. Douse liberally with the pickle and cook on the barbecue until charred and crispy. For added panache, blow torch the mackerel to give it an even more pronounced charring

4 fresh mackerel fillets

To serve, spread some of the celeriac mayonnaise across 4 plates. Arrange the Parma ham around and add the salad herbs. Lay the mackerel in the middle of the plate and drizzle with a little of the pickle. Serve immediately

4 slices of Parma ham
2 handfuls of mixed salad leaves

First published in 2015

DISCOVER MORE:

Mackerel fillet Recipes

Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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