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

Method
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
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
3.
For the pickling liquor, mix together the white wine vinegar, olive oil, sugar and 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
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Barbecued mackerel recipe with a light and crisp white wine, a medium and round red wine, or a champagne or sparkling white wine

Ingredients

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
  • 2 handfuls of mixed salad leaves

Equipment

  1. Blow torch

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This bbq mackerel recipe from well known chef Paul Ainsworth is a real summertime treat. Unctuous mackerel is given added depth when barbecued

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