Marinated Mackerel with Spiced Alioli

Prep Time


Cook Time

3 hours




6 6 mackerel fillets (unsmoked), with skin

1 1 small bunch of fresh dill, roughly chopped, plus extra sprigs to garnish

3 3 Country Range Bay Leaves

22 cm piece horseradish, peeled and thinly sliced

1 1 small red onion, sliced into rings

150150 g red onion, sliced into rings

250250 ml Country Range White Wine Vinegar

2 2 tsp Country Range Ground Pimento/Allspice

2 2 tsp Country Range Mustard Seeds

1 1 tsp Country Range Whole Caraway Seeds

2 2 tsp Country Range Whole Black Peppercorns

2 2 tsp Country Range Whole White Peppercorns

For the alioli:For the alioli:

pinch saffron powder

2 2 tsp Country Range Garlic Granules

2 2 medium Country Range Free Range Medium Egg yolks

½ ½ lemon (juice only)

150150 ml Country Range Vegetable Oil

Multiply by
  • 1Remove 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.
  • 2Combine 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.
  • 3Pour 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.
  • 4For 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.
  • 5Drain 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.