Mackerel, Beetroot, Dashi and Bacon Broth, Dill Oil

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

This is a great dish for entertaining if you like to spend time cooking at the weekends. The strong flavour of the brined and poached mackerel against savoury broth, sweet roasted beetroot and fresh herbs is a fantastic contrast and sure to impress your guests. — Alex Greene, head chef at Deanes Eipic.


For the mackerel

  • 5 g seawater powder
  • 30 g salt
  • 10


For the mackerel

Put the seawater powder, salt and sugar in a pan with 300ml of water. Bring to the boil and then cool the brine rapidly by pouring it into a jug sitting in a bowl of ice.

Remove the fine membranes and pin-bones from the mackerel, then trim the fillets to your preferred portion size. Put the prepared mackerel into the cooled brine an