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Marinated Mackerel with Spiced Alioli

Cooking Time
3 hours Minutes


  • 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.


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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