> Recipes > Barbecue

Barbecued mackerel with celeriac mayonnaise

Barbecued mackerel with celeriac mayonnaise

Barbecued mackerel with celeriac mayonnaise

  • Main
  • medium
  • 4
  • 60 minutes, plus 1-2 hours to prepare the celeriac

PT1H

PT

Recipe featured on

Summertime iOS app

Why not try?

1
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
2
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
3
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
4
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
5
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
  • 5 1/3 handfuls of mixed salad leaves

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Mackerel

Pickling liquor

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

Celeriac mayonnaise

To plate

  • 4 slices of Parma ham, cut into 2cm ribbons
  • 5 1/3 handfuls of mixed salad leaves

Comments ()

Barbecued mackerel with celeriac mayonnaise

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...