A glorious barbecued mackerel recipe from Great British Menu favourite Paul Ainsworth, this mackerel dish is perfect for summer. 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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