Barbecued mackerel with celeriac mayonnaise
- Main
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
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
Equipment
- Blow torch
- Barbecue
Method
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
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
- 2 handfuls of mixed salad leaves
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Barbecued mackerel with celeriac mayonnaise
