Ingredients Jump to Instructions ↓

  1. 8 mackerel fillets

  2. 100g (4oz) light brown caster sugar

  3. 50ml (2fl oz) white wine vinegar

  4. 75ml (3fl oz) water

  5. Juice of 1 lemon

  6. 2 Bramley apples

  7. 1tbsp pine kernels

  8. 4tbsp olive oil

  9. 2tbsp rosemary

  10. 2tsp sea salt

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to low 110C, 225F, gas mark ¼. Combine the sugar, vinegar and water in a saucepan, dissolve over a low heat then allow to cool.

  2. Peel and core the apples and slice into thin rounds. Lay the slices of apple in a tray, brush with the lemon juice and then coat liberally with the sugar and vinegar syrup. Place in the oven for 1½ hrs until translucent and crystalline. Transfer to a wire rack to cool.

  3. Toast the pine kernels under a hot grill until golden brown. Gently warm the olive oil with the rosemary, add the pine kernels and allow to cool and infuse for 30 mins.

  4. Sprinkle the sea salt flakes over the surface of a large non-stick frying pan and place on a high heat. Place the mackerel fillets skin side down on the hot salt and press down on them to stop the fillets curling. Turn the heat down slightly and cook the fillets on their skin side until you can see the heat has penetrated half way through the fillet. Turn the fillets at this point to seal the flesh side very briefly. The mackerel should remain pink and undercooked in the middle.

  5. To serve, place two mackerel fillets per person skin side up on a serving plate. Place four slices of apple on top then spoon the pine kernels and rosemary oil around the fish.


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