• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsMagnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 ml white wine vinegar

  2. 100 g sugar

  3. 2 cloves garlic

  4. 2 large sprigs dill

  5. 1 bay leaf

  6. 1 red chilli

  7. 1 tbsp coriander seeds

  8. 1/4 broccoli , cut into small florets

  9. 1/4 cauliflower , cut into small florets

  10. 6-8 pearl onions

  11. 4 whole mackerel

  12. 3 cloves garlic , crushed

  13. 1 tbsp ground cumin

  14. 1 tsp ground coriander

  15. 1/2 tsp cayenne pepper

  16. 3 tbsp olive oil

  17. 1/2 lemons , juice only

  18. few sprigs coriander

  19. few sprigs mint

Instructions Jump to Ingredients ↑

  1. For the pickled vegetables: place 300ml of water into a small non-reactive pan and add the vinegar, sugar, garlic, dill, bay leaf, chilli and coriander seeds. Bring to the boil, stirring until the sugar is dissolved, then reduce the heat and simmer for 2-3 minutes.

  2. Bring a separate pan of water to the boil and blanch the broccoli and cauliflower florets and pearl onions for 2-3 minutes, or until tender but with a little bite. Drain and place into a bowl and cover with the vinegar mixture. Cover with cling film and set aside to marinate for at least 2-3 hours, or ideally overnight.

  3. For the spiced mackerel: slash each mackerel a few times diagonally through the fillet, then place them in a bowl. Mix together the remaining mackerel ingredients, then rub the mixture all over the mackerel. Set aside to marinate for 15 minutes.

  4. Heat a large griddle pan over a medium heat. Add the mackerel and cook for 3-5 minutes on each side, or until golden-brown all over and cooked through (the flesh should be opaque and flake easily). Remove from the pan and place onto serving plates.

  5. To serve, drain the pickled vegetables and arrange them next to the mackerel. Garnish with coriander and mint.


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