A Flavour Revelation. Prepare for an electrifying contrast that will fundamentally redefine your seafood experience.
Forget everything you thought you knew about fish pairings. This is the marriage of deep, satisfying richness and blistering, vibrant citrus. The intensely succulent, almost buttery oiliness of the mackerel is not just cut by the grapefruit—it's ignited.
Ingredients (for salad)
- 1 Pak Choi
- 1 Fennel
- 1 apple
- 1 Grapefruit in segments
- 25g pine nuts
- 1 tbsp olive oil
- 1 tbsp mirin
- 1 tbsp Rice Vinegar
Tartare Mix
- 1 fresh Whole Mackerel, skin removed
- 1 lemon, zested
- 2 tsp olive oil
- 2 tsp chopped chives
- Pinch of Maldon Sea Salt Flakes
Star of the show:
2 Whole Mackerel, gutted. 1 tsp dilland 1 zested lemon, salt & Ground Black Pepper to season
Instructions
- To make the salad, thinly slice the fennel, apple and pak choi and place into a bowl.
- Toast the pine nuts in a pan with a little bit of oil until golden brown and allow to cool before adding to the bowl.
- Dice the grapefruit segments and cut the apple into thin Julienne strips before adding to the other ingredients.
- Mix together the olive oil, mirin and rice vinegar and dress the salad, tossing the ingredients together so they are thinly coated.
- Garnish with fennel tops and puffed rice for a lovely crunch.
- For the tartare, finely chop the mackerel fillet and add to a bowl.
- Gently mix all the ingredients together.
- Finish with sprigs of dill.
- Grill the mackerel on a griddle pan or Kamado BBQ and top with a lemon zest