Name: Mackerel Steamed with Slivers of Fennel
Yield: Serves Four as a Starter
Cuisine: United Kingdom
Ingredients: 4 spring onions, sliced; 1 teaspoon chopped fennel leaves or dill; coarse sea salt and pepper; 1 tablespoon lemon juice; 3 tablespoons walnut oil; 2 fennel bulbs; a pinch of caster sugar; melted butter, for brushing; 4 mackerel fillets

Preparation info

Serves
Four
as a Starter

Difficulty
Easy

Appears in

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.

Ingredients

4 mackerel fillets
2 fennel bulbs
1 tablespoon lemon juice

Method

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

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Mackerel Steamed with Slivers of Fennel

Ingredients

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