g small bunch of fresh dill, roughly chopped, plus extra sprigs to garnish
g Country Range Bay Leaves
g cm piece horseradish, peeled and thinly sliced
g small red onion, sliced into rings
g caster sugar
ml Country Range White Wine Vinegar
tsp Country Range Ground Pimento/Allspice
tsp Country Range Mustard Seeds
tsp Country Range Whole Caraway Seeds
tsp Country Range Whole Black Peppercorns
tsp Country Range Whole White Peppercorns Alioli
tsp Country Range Garlic Granules
g medium egg yolks
g lemon (juice only)
ml Country Range Vegetable Oil
1
Step 1
Remove all bones and place mackerel fillets side by side in a deep dish. Scatter with the dill, bay leaves, horseradish and onion. Cover and refrigerate.
2
Step 2
Combine 150ml water with sugar, white wine vinegar and spices in a saucepan and stir over a low heat to dissolve the sugar. Bring to the boil, immediately remove from the heat and allow to cool completely.
3
Step 3
Pour the cold marinade over the mackerel, cover the dish with cling film and marinate in the fridge for at least 3 hours (preferably overnight) before serving.
4
Step 4
For the alioli, put the saffron powder, garlic granules, egg yolks and lemon juice into a food processor. Blend until thick and smooth. With the motor running, slowly trickle in the oil until mixed. Season well.
5
Step 5
Drain the mackerel fillets and place on plates with some of the marinated onion rings and garnish with sprigs of dill. Serve with the alioli, a green salad and slices of toasted focaccia.
Ingredients
6 g mackerel fillets (unsmoked), with skin
1 g small bunch of fresh dill, roughly chopped, plus extra sprigs to garnish
3 g Country Range Bay Leaves
2 g cm piece horseradish, peeled and thinly sliced
1 g small red onion, sliced into rings
150 g caster sugar
250 ml Country Range White Wine Vinegar
2 tsp Country Range Ground Pimento/Allspice
2 tsp Country Range Mustard Seeds
1 tsp Country Range Whole Caraway Seeds
2 tsp Country Range Whole Black Peppercorns
2 tsp Country Range Whole White Peppercorns Alioli