Seared Mackerel with Celeriac and Green Onion Purée

Name: Seared Mackerel with Celeriac and Green Onion Purée
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 cups (600 g) celeriac, peeled and cubed (about 1 large celeriac); 2 garlic cloves, crushed; 2 green onions, chopped; 1 cup (30 g) flat-leaf parsley, roughly chopped; 1/3 cup (75 g) unsalted butter, softened; 2 tbsp (30 ml) olive oil, plus more for serving; 1 1/2 lb (675 g) mackerel fillets, with skin, cut into 8 pieces; 4 green onions, halved lengthwise; 1/2 cup (40 g) kohlrabi or celeriac, peeled and finely diced; 1/2 cup (15 g) mini watercress or other microgreens

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Preparation 30 min
Cooking 30 min
Servings 4

Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein to pair with our creamy, garlicky and herb-packed celeriac purée.

Featured in RICARDO Magazine SPRING 2019 (p. 69)

Sans noix
Sans gluten
Sans oeufs

Ingredients

Celeriac Purée
- 4 cups (600 g) celeriac, peeled and cubed (about 1 large celeriac)
- 2 garlic cloves, crushed
- 2 green onions, chopped
- 1 cup (30 g) flat-leaf parsley, roughly chopped
- 1/3 cup (75 g) unsalted butter, softened
Mackerel
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1 1/2 lb (675 g) mackerel fillets, with skin, cut into 8 pieces
- 4 green onions, halved lengthwise
- 1/2 cup (40 g) kohlrabi or celeriac, peeled and finely diced
- 1/2 cup (15 g) mini watercress or other microgreens

Preparation

Celeriac Purée
- In a large pot of salted boiling water, cook the celeriac for 18 minutes. Add the garlic and green onions. Continue cooking for 2 minutes. Remove from the heat. Stir in the parsley. Drain.
- In a food processor, purée the celeriac mixture with the butter until smooth. Season with salt and pepper. Keep warm.
Mackerel
- Off the heat, add the oil to a large non-stick skillet. Place the mackerel pieces skin side down in the skillet. Season with salt and pepper. Place a plate or another skillet on top of the fish to keep it flat while cooking. Cook over medium-high heat for 4 minutes or until the skin is nicely golden. Remove the plate. Turn the fillets over and continue cooking for 1 minute, without weighing them down. Set aside on a plate.
- In the same skillet over medium-high heat, brown the green onions for 1 minute. Season with salt and pepper.
- Divide the celeriac purée among four plates. Top with the fish, green onions, kohlrabi, watercress and a drizzle of olive oil. Season with pepper.

Note from Ricardo

Eco-friendly tip: Because mackerel reproduce quickly and have a low impact on ecosystems, Canada's Atlantic mackerel fishery has consistently been rated a "best choice" for consumers.

Personal Note

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This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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Seared Mackerel with Celeriac and Green Onion Purée

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