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Mackerel, celeriac and lemon

Name: Mackerel, celeriac and lemon
Total time: 2 h 35 min
Ingredients: vegetable oil 400ml; lemons 3, 2 peeled, 2 juiced, 1 zested; egg 1; mackerel fillets 6, pin bones removed; fine sea salt 125g; panko breadcrumbs 75g; celeriac ½, peeled (about 350g)

2 hours 35 minutes + curing
serves 6 as a starter
A little effort

Check out this simple mackerel recipe with warm lemony celeriac. This impressive starter recipe comes from chef Johnnie Crowe of Nest in Hackney

Published: May 25, 2018 at 2:22 pm

Ingredients

vegetable oil 400ml
lemons 3, 2 peeled, 2 juiced, 1 zested
egg 1
mackerel fillets 6, pin bones removed
fine sea salt 125g
panko breadcrumbs 75g
celeriac ½, 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.