Pepper-crusted Spanish mackerel with celeriac + salmon roe mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

The first time I put this dish on the menu, I called it ‘Pepper Steak of Mackerel’, a play on the classic pepper steak. It created some debate as to whether a piece of fish can be called a ‘steak’. According to my fishmonger, a ‘fillet’ is the whole side of a fish cut off the bone, a ‘cutlet’ is a piece of fish cut through the backbone so that it contains the bone, and a ‘steak’ is a piece cut from a fillet, usually from a large fish such as kingfish, swordfish, marlin or mackerel.