Recipes

Grilled Mackerel with Burren Balsamics beetroot and cacao nib caramel dressing, radicchio and Abernethy dulse buttered radish

Difficulty medium
Preparation Time 15 minutes
Cooking Time 10 minutes
Servings 4 portions
Mackerel
  • 8 medium fillets of mackerel
  • 2 teaspoons oil
  • Seasalt
Burren Balsamics beetroot and cacao nib caramel dressing
  • 25g castor sugar
  • 2 teaspoons water
  • 50ml Beetroot and cacao nib vinegar
  • 75ml rapeseed oil
  • Salt and pepper to taste
Abernethy dulse buttered radish
  • 1 shallot finely chopped
  • 1 tablespoon rapeseed oil
  • 50g Abernethy dulse butter
  • 200g radishes, halved

Main Instructions
  1. Heat a ridged grill pan until hot.
  2. Brush the mackerel skin with the oil and season with seasalt.
  3. Place fish skin side down into the pan and cook for 1 minute each side.
Burren Balsamics beetroot and cacao nib caramel dressing Instructions
  1. Cook the sugar and water to a caramel in a small pan.
  2. Add the vinegar and remove from heat when sugar has dissolved again.
  3. Whisk in the oil and season.
Abernethy dulse buttered radish Instructions
  1. Cook the shallot in the oil until golden and add the butter. When melted add the radishes, season with salt and pepper and cook gently for 3 minutes.
  2. To assemble - 1 radicchio lettuce, fennel fronds to garnish
  3. Cut the lettuce in half, remove core and shred finely. Arrange over a platter. Place makerel on top and scatter the redishes around. Spoon over the dressing and garnish with fennel fronds.
Allergy Advice
This recipe may include:
  • Fish
  • Milk
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