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
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 572
- Fat 48.9g
- Saturates 6g
- Carbs 10.1g
- Sugars 1.3g
- Fibre 3.4g
- Protein 2.1g
- Salt 3.2g
