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Marinated Mackerel with Spiced Aioli

Food Main Courses Starters Dairy-free Gluten-free
6 Servings
6 mackerel fillets, with skin
1 small red onion, sliced into rings
Small bunch of fresh dill, roughly chopped plus extra sprigs to garnish
2 bay leaves
2cm piece horseradish, peel and thinly sliced
6oz/250g caster sugar
1/4 pint/250ml white wine vinegar
2 tsp ground pimento/allspice
2 tsp white mustard seeds
1 tsp whole caraway seeds
2 tsp whole black peppercorns
2 tsp whole white peppercorns
Pinch of saffron powder
2 tsp garlic granules
2 medium egg yolks
Juice of 1/2 lemon
1/8 pint/150ml olive oil
  1. Remove any visible bones and place the mackerel fillets skin down, side by side in a deep dish
  2. Scatter with dill, bay leaves and horseradish. Cover and refrigerate
  3. Combine 150ml water with sugar, white wine vinegar and spices in a saucepan and stir over a low heat to dissolve the sugar
  4. Bring to the boil and immediately remove from the heat and allow to cool completely. Pour the cold marinade over the mackerel, cover the dish with cling film and marinate in the fridge for at least 3 hours but preferably overnight before serving
  5. For the Aioli put the saffron, garlic, egg yolks and lemon juice into a food processor. Blend until thick and smooth. With the motor running, slowly trickle in the oil until mixed. Season well
  6. Drain the mackerel fillets and place on plates with some of the marinated onion rings, garnish with sprigs of dill
  7. Serve with the aioli, a green salad and slices of toasted focaccia (GF)