Marinated Mackerel with Green Olive & Celery Dressing

A refreshing British dish featuring lightly pickled mackerel fillets complemented by a tangy green olive and celery dressing. Perfect for any meal, this gluten-free recipe serves 4 and offers a delightful balance of flavors.

15 min total Base: 4 servings 638 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Mackerel fillets, Fennel seeds, Olive oil, Banana shallots, Golden caster sugar, Lemon juice, Red wine vinegar, Green olives, Celery sticks, Celery leaves, Lemon wedges, Crème fraîche — quantities stay the same regardless of serving count.

Mackerel fillets

2 pieces(fixed)

Fennel seeds

0.5 teaspoon(fixed)

Olive oil

150 milliliters(fixed)

Banana shallots

3 pieces(fixed)

Golden caster sugar

1.5 tablespoons(fixed)

Lemon juice

0.5 pieces(fixed)

Red wine vinegar

150 milliliters(fixed)

Green olives

10 pieces(fixed)

Celery sticks

2 pieces(fixed)

Celery leaves

1 teaspoon(fixed)

Lemon wedges

4 pieces(fixed)

Crème fraîche

4 tablespoons(fixed)

Instructions

1. **Prepare the Mackerel:** Lay the mackerel fillets, skin-side down, in a shallow dish. Sprinkle evenly with fennel seeds and 1.5 tablespoons of flaky sea salt. Cover with cling film and refrigerate for 1 hour.

2. **Rinse and Dry:** After 1 hour, remove the fillets, rinse off the fennel seeds and salt, and pat dry with kitchen paper.

3. **Marinate:** Return the fillets to the dish, skin-side up. Pour over the olive oil and scatter the sliced shallots on top.

4. **Prepare the Pickling Liquid:** In a small saucepan, combine the sugar, lemon juice, and red wine vinegar. Bring to a boil, then pour the hot liquid over the fish.

5. **Cool and Refrigerate:** Allow the mixture to cool, cover with cling film, and refrigerate to marinate overnight.

6. **Serve:** The next day, remove the fish from the refrigerator 1 hour before serving to bring it to room temperature. Transfer to a serving plate.

7. **Add Garnishes:** Stir in the green olives, celery slices, and chopped celery leaves. Let it sit for a few minutes to meld the flavors.

8. **Final Touches:** Serve with lemon wedges and a dollop of crème fraîche on the side, if desired.

9. **Enjoy:** Relish this flavorful and refreshing dish as a light lunch or starter.

💡 Chef's Tip

- For best results, use fresh mackerel fillets and ensure all bones are removed. - Toasting the fennel seeds enhances their flavor; do this in a dry pan over medium heat for about 30 seconds. - Allowing the dish to marinate overnight is crucial for developing the full depth of flavors.

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