Grilled Mackerel

Name: Grilled Mackerel
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 3 tbsp chopped flat-leaf parsley; 2 tbsp chopped dill; 100 g elderflowers; 2 tbsp extra-virgin olive oil; 80 ml (1⁄3 cup) red wine vinegar; Vegetable oil, for brushing; 4 medium green heirloom tomatoes, such as green zebra, sliced; 2 large red heirloom tomatoes, sliced; 4 x 225 g whole mackerel, cleaned; 2 tbsp red wine vinegar; 125 ml (½ cup) extra-virgin olive oil; 2 lemons, halved lengthways and sliced

With Elderflowers

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

The revivial of Danish cooking and the great movement of modern Nordic cooking means that the Danes believe in seasonal cooking. Elderflowers, for instance, are in season from late May to mid-June. Surprisingly, elderflower complements the rich flavour of mackerel.

Ingredients

4 x 225 g whole mackerel, cleaned
125 ml (½ cup) extra-virgin olive oil

Europe
Denmark
Fish course
Pescatarian
Copenhagen
June
Gluten-free
May
Nordic

Method

Rub the fish with salt and pepper, then lightly rub with olive oil. Stuff each cavity with the lemon and some of the elderflower. Tie the fish at regular intervals with kitchen string.

Make the tomato salad. Arrange all the tomatoes in a shallow bowl. Season and drizzle over the olive oil and vinegar. Leave for 10 minutes, then sprinkle with the chopped herbs.

Preheat a charcoal