Marinated Mackerel with Spiced Alioli

Prep Time
-

Cook Time
3 hours

Portion(s)
6
ingredients
6 mackerel fillets (unsmoked), with skin
1 small bunch of fresh dill, roughly chopped, plus extra sprigs to garnish
3 Country Range Bay Leaves
2 cm piece horseradish, peeled and thinly sliced
1 small red onion, sliced into rings
150 g red onion, sliced into rings
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
For the alioli:
pinch saffron powder
2 tsp Country Range Garlic Granules
2 medium Country Range Free Range Medium Egg yolks
½ lemon (juice only)
150 ml Country Range Vegetable Oil
Multiply by
method
- 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.