Name: Marinated Mackerel with Spiced Aïoli
Yield: Serves 6 as a starter or light lunch
Ingredients: 4 garlic cloves, peeled and finely crushed; 2 bay leaves; 1 small red onion, peeled and sliced into rings; 2 cm piece of fresh horseradish, peeled and thinly sliced; 2 tsp each black and white peppercorns; 250 ml white wine vinegar; 150 ml olive oil; 80 g thick creamy mashed potato (optional); 1 tsp caraway seeds; few chervil sprigs; 2 medium egg yolks; small bunch of dill, roughly chopped; few handfuls of frisée; sea salt and black pepper; few saffron strands; 125 ml water; 6 mackerel fillets, with skin; pinch of saffron; 2 tsp ground allspice; 2 tsp yellow mustard seeds; 250 g caster sugar

Preparation info

Serves
6
as a starter or light lunch

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

6 mackerel fillets, with skin
1 small red onion, peeled and sliced into rings
small bunch of di

Method

Check the mackerel fillets for pin bones, removing any with tweezers. If you like, slice off a little skin from the top end of each fillet for an attractive finish. Arrange the fillets skin side down in a fairly deep dish in which they fit snugly, side by side. Scatter the onion, dill, bay leaves and horseradish over the mackerel and chill while you prepare the marinade.

Combine the wat