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04th August 2011

Grilled pickled mackerel fillet on a celeriac and apple salad

Serves 4

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SHOPPING LIST

2 x medium mackerel
Salt & pepper
2 shallots
6 peppercorns
1 sprig thyme
1 bay leaf
Peel of ½ lemon
300ml white wine vinegar
150ml white wine
175g celeriac
1 green apple
1tsp mustard
2tbsp cider vinegar
8tbsp olive oil
1tbsp shredded parsley
Olive oil

HOW TO CREATE THE DISH


Fillet and trim the mackerel, take out the pin bones, sprinkle lightly with salt and put to one side.
Shred the shallots and add to the peppercorns, thyme and bay leaf in a saucepan.
Add strips of lemon peel, vinegar and
the wine.
Bring to the boil and simmer for
5 minutes.
Lay the mackerel fillets in a tray and strain the hot liquor over.
Leave to cool for 20 minutes.
Take out and drain.
Meanwhile slice the celeriac thinly and cut into strips, blanch in boiling salted water for 1 minute, take out, drain and cool.
Cut the apple into slices then into strips.
Mix three-quarters of the apple with the celeriac.
Mix together the mustard, vinegar and 8tbsp olive oil then add half the parsley and season.
Mix a quarter of this with the celeriac and apple and check the seasoning.
Cut the remaining apple into small dice and mix with the remaining dressing, then add the rest of the parsley.
Put the mackerel onto a tray and sprinkle with olive oil.
Gently grill under a hot grill until cooked.
Put some salad in the middle of the plates. Lay the mackerel on top, pour the dressing around and serve.

Written by Marketing

Posted in Fish, Brian Turner Recipes

August 04, 2011 at 10:12

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