Mackerel with Curried Mussel Broth

Grilled Mackerel with Curried Mussel Broth and Cumin Parsnip Crisps

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

This is an ideal dish for the cold winter months. You can serve it as a starter or a main course - just use two fillets of mackerel per portion for a main course. Mackerel is a much under used sustainable fish that’s a rich source of omega 3. The crispy parsnips are finished with cumin salt to give the dish an extra spiced crunch.


  • 4 mackerel fillets, pin bones removed
  • rapeseed oil
  • sea salt
  • white pepper
  • 1


To make the curried mussel broth, place a large saucepan on the heat. When red hot add the sliced shallots, fresh mussels and white wine. Place a tight-fitting lid on and cook until the mussels start to open, remove from the heat and strain the cooking juices into another saucepan. Let the mussels cool and then take all the meat out of the shells and reserve. Finely dice the carrot, celeriac an