SPICED MACKEREL FILLETS ON A BED OF
PICKLED CELERY SHOOTS
Serves 4
INGREDIENTS
8 mackerel fillets
1tbsp garlic salt
1tbsp paprika
1tsp cumin
1tsp coriander
1tsp dill seeds
1tsp cayenne pepper
1tsp English mustard
1tbsp olive oil
1oz butter
24 hearts of celery stalks
6tbsp white wine vinegar
1tsp salt
1tsp mustard seeds
1 clove crushed garlic
1tsp Dijon mustard
8tbsp light olive oil
1tbsp chopped parsley
METHOD
- Trim the mackerel fillets and remove all of the bones
- Grind all of the spices that need to be ground and mix them together
- Heat the oil in a pan and add the butter
- Dip the mackerel fillets ,non-skin side down, into the mixed spices
- Place them in a frying pan, spiced side down, and cook
- Turn over carefully and cook through
- Trim and separate the celery stalks
- Lay them into ovenproof dish of boiling water
- Pour vinegar and salt over the top, and add mustard seeds and garlic
- Bring them to the boil and put into oven at 200°c, covered and bake for 20 minutes
- Take out and allow to cool slightly
- To make a dressing strain the cooking liquor into a bowl and whisk in mustard, olive oil and parsley - check for seasoning
- Lay six celery stalks onto a serving plate and two mackerel fillets on top of the celery, drizzle with dressing and serve