Mackerel with English salad and citrus mustard dressing recipe
Grill, smoke or BBQ the mackerel – it’s up to you!
Ingredients
- 2 oranges
- 2 lemons
- 1 tsp grain mustard
- 4 tbsp olive oil, plus extra for preparing the fish
- 2 shallots, peeled and sliced into rings
- 4 whole mackerel, on the bone
- 1 pinch sea salt and cracked black pepper
- 1 cup English salad leaves
- 1 Granny Smith apple
- 2 oranges
- 2 lemons
- 1 tsp grain mustard
- 4 tbsp olive oil, plus extra for preparing the fish
- 2 shallots, peeled and sliced into rings
- 4 whole mackerel, on the bone
- 1 pinch sea salt and cracked black pepper
- 1 cup English salad leaves
- 1 Granny Smith apple
- 2 oranges
- 2 lemons
- 1 tsp grain mustard
- 4 tbsp olive oil, plus extra for preparing the fish
- 2 shallots, peeled and sliced into rings
- 4 whole mackerel, on the bone
- 1 pinch sea salt and cracked black pepper
- 1 cup English salad leaves
- 1 Granny Smith apple
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- With a sharp knife, remove the skin and pith from the oranges and lemons. Carefully remove the segments from both and retain any juice that’s produced.
- Put 1 tbsp of the orange and lemon juice into a clean jar. Add the mustard and olive oil and screw the lid on. Give the jar a good shake to emulsify the dressing.
- Add the orange and lemon segments and shallot rings to the jar and allow to infuse for 10–15 minutes.
- Preheat the grill to high. Top, tail and clean the mackerel. Score the skins, brush with olive oil and season with salt and pepper. Cook for 4–5 minutes on each side or until cooked through.
- To serve, place the cooked mackerel on a serving platter and arrange the English salad leaves. Core the apple and slice into sticks. Use them to garnish the top of the mackerel and finish by spooning the dressing all over the fish and salad.
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