BBQ Mackerel with celeriac Mayonnaise

This month we are pleased to inform you that the recipe and photo have been provided by Simon Taylor-Lane, Head Chef at Cocomo restaurant

Cooking mackerel on the barbecue will give the fish a divine smoky taste. Serve with the creamy celeriac mayonnaise to temper the intense flavour of the fish

Ingredients

• 4 medium sized mackerel fillets, pin boned
• 1 small celeriac
• 200ml mayonnaise
• 4 slices Serrano/Parma ham cut in 2 cm ribbons 
• Little lemon juice
• Pickle (100ml white wine vinegar, 400ml olive oil, pinch sugar, salt)
• Wholegrain mustard
• Nice selection of organic young salad leaves
  

Preparation:

1. Peel the celeriac, turn on a Japanese mandolin or julienne by hand, salt for 1-2 hours, this will draw out some of the water.
2. Squeeze the celeriac in a clean cloth, bind with mayonnaise and season with the mustard, some lemon juice, a touch of vinegar and salt and pepper as necessary.
3. Season the mackerel fillets with salt on both sides and pepper on skin side only. Douse liberally with the pickle and gently warm on the bottom of a grill.
4. Spread some of the remoulade on four plates, arrange the parma ham around and finish the plates with the salad herbs.
5. When the fish is gently warmed but still pink, blow torch the skin side until beautifully chard and crispy. Place on top of the remoulade.
6. Dress the salad on the plates with a little of the pickling liquor

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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