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
Categories
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