Mackerel Steamed with Slivers of Fennel


Preparation info

  • Serves


    as a Starter
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The mackerel fillets can be left whole or flaked into large pieces, mingling among the warm fennel.


  • 4 mackerel fillets
  • 2 fennel bulbs
  • 1 tablespoon lemon juice


  • Take your mackerel fillets and if the fine bones haven’t been removed, simply pull them out with tweezers.
  • Using a mandolin, shred the fennel into paper-thin slices and put into a bowl. Add the lemon juice, spring onions and caster sugar and season with a sprinkling of coarse sea salt and a twist of pepper. Brush a sheet of foil with butter, arranging it in a steame