MARINATED MACKEREL WITH SPICED AIOLI RECIPE - DELICIOUS. MAGAZINE
Chef Jason Atherton’s recipe for mackerel with spiced aioli is an ideal starter for a sophisticated dinner party.
Provided by Jason Atherton
Total Time 0 minutes
Yield Serves 6
Number Of Ingredients 19
Steps:
- Remove any pin bones from the fish fillets with tweezers and put skin-side down and side-by-side in a deep dish. Scatter with the onion, dill, bay leaves and horseradish. Chill.
- Meanwhile, combine 125ml water with the sugar, wine vinegar and spices in a saucepan, and stir over a low heat to dissolve the sugar. Bring to the boil, then immediately remove from the heat and leave to cool completely.
- Pour the cold marinade over the mackerel, cover the dish with cling film and marinate in the fridge for at least 3 hours, but preferably overnight, before serving.
- For the aïoli, put the saffron, garlic, egg yolks, potato (if using) and lemon juice into a blender or food processor. Blend until thick and smooth. With the motor running, slowly trickle in the oil until mixed. Season well.
- Drain the mackerel fillets and place on plates with some of the marinated onion rings, garnished with sprigs of bay leaves and dill. Serve with the aïoli, a green salad and some slices of toasted focaccia or warm baguette.
Nutrition Facts : Calories 550kcals, FatContent 44.9g (8.5g saturated), ProteinContent 29.5g, CarbohydrateContent 7.1g (4.6g sugar), FiberContent
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