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Mackerel, celeriac and lemon
Published: May 25, 2018 at 2:22 PM
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Serves 6 as a starter
A little effort
Total time: 2 hrs and 35 mins
+ curing
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Check out this simple mackerel recipe with warm lemony celeriac. This impressive starter recipe comes from chef Johnnie Crowe of Nest in Hackney
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Ingredients
Nutrition
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400ml vegetable oil
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3 lemons
2 peeled, 2 juiced, 1 zested
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1 egg
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6 mackerel fillets
pin bones removed
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125g fine sea salt
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75g panko breadcrumbs
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½ celeriac
peeled (about 350g)
Nutrition: per serving
- kcal572
- fat48.9g
- saturates6g
- carbs10.1g
- sugars1.3g
- fibre3.4g
- protein2.1g
- salt3.2g
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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.
Click here and discover our step-by-step guide to curing mackerel...
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