Mackerel with pistachio and cardamom salsa


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is a super impressive (but secretly very easy) summer starter. It also works well as a main course, served with some herb-filled rice.


  • 8 cardamom pods (or ½ teaspoon of ground cardamom)
  • 4 mackerel fillets, skin on and pin-bones


  • Using the flat side of a large knife, crush the cardamom pods to release the seeds. Transfer the seeds to a pestle and mortar and crush them finely: you should have about ½ teaspoon. The pods can be discarded. If starting with ground cardamom you don’t need to do this.
  • Mix a pinch of cardamom (about ⅛ teaspoon) with a pinch of salt. Rub this on both sides of the f