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Marinated Mackerel with Spiced Alioli
Cooking Time 3 hours Minutes
Ingredients
18
Portions
6
Ingredients
18 Total- 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
Method
-
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
18 Total- 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
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