Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mackerel, celeriac and lemon
- Preparation and cooking time
- Total time
- + curing
- A little effort
- Serves 6 as a starter
Ingredients
- 400ml vegetable oil
- 3 lemons, 2 peeled, 2 juiced, 1 zested
- 1 egg
- 6 mackerel fillets, pin bones removed
- 125g fine sea salt
- 75g panko breadcrumbs
- ½ celeriac, peeled (about 350g)
Method
- STEP 1
Put the oil into a pan with the lemon peels over a low heat. Use a thermometer to keep the oil at around 60C for 2 hours over the low heat, then cool. Alternatively, you can buy lemon-infused oil from large supermarkets. Once cool, use a small blender or electric beaters to whisk together the egg, 1/2 the lemon juice and some seasoning. Slowly add 250ml of the lemon oil, until thick and glossy.
- STEP 2
Put the mackerel fillets in a tray, skin-side down, and sprinkle with the salt until they are covered. Chill for 10 minutes before gently washing off the salt and thoroughly patting dry with kitchen paper.
- STEP 3
Fry the breadcrumbs in 3 tbsp of the lemon oil, mixing constantly until golden brown. Remove from the heat and add the lemon zest. Cool.
- STEP 4
Cut the celeriac into thin matchsticks. Fry in a little lemon oil and some seasoning for 5 minutes or until just cooked, then add the remaining lemon juice.
- STEP 5
To serve, blowtorch the skin side of the mackerel, or pan fry skin-side down in a really hot non-stick frying pan for 2 minutes, then flip and cook for 20 seconds. Serve with the warm celeriac, breadcrumbs and lemon mayo.
