• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 25 g butter

  3. 8 mackerel fillets , trimmed and bones removed

  4. 1 tbsp garlic salt

  5. 1 tbsp paprika

  6. 1 tsp cumin

  7. 1 tsp ground coriander

  8. 1 tsp ground dill seeds

  9. 1 tsp cayenne pepper

  10. 1 tsp dry English mustard

  11. heart celery

  12. 6 tbsp white wine vinegar

  13. 1 tsp salt

  14. 1 tsp mustard seeds

  15. 1 clove garlic , finely chopped

  16. 1 tsp Dijon mustard

  17. 8 tbsp light olive oil

  18. 1 tbsp chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6 2. For the mackerel: Heat the oil and butter in a frying pan.

  2. Mix all the spices together. Dip the mackerel fillets skin side up into the mixed spices. Lay spiced side down into the pan and cook for a few minutes. Turn over carefully and cook the other side. Keep warm 4. For the pickled celery hearts: lay the celery hearts in a pan. Pour over the vinegar and salt and add the mustard seeds and garlic. Bring to the boil.

  3. Place in an ovenproof dish, cover and cook in the oven for 20 minutes. Remove from the oven and cool slightly.

  4. For the dressing: beat the mustard. Strain off the celery cooking liquor and pour into the mustard. Whisk in the olive oil, followed by the parsley, check the seasoning.

  5. To serve: lay 6 celery hearts on a plate and then lay 2 mackerel fillets on top. Pour the dressing around and serve immediately.


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