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Marinated mackerel with spiced aioli

Name: Marinated mackerel with spiced aioli
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 mackerel fillets, with skin; 1 small red onion, sliced into rings; Small bunch of fresh dill, roughly chopped, plus extra sprigs, to garnish; 2 fresh bay leaves, plus extra sprigs, to garnish; 2cm piece fresh horseradish, peeled and thinly sliced; 250g caster sugar; 250ml white wine vinegar; 2 tsp ground allspice; 2 tsp yellow mustard seeds; 1 tsp caraway seeds; 2 tsp black peppercorns; 2 tsp white peppercorns; For the aioli; Pinch of saffron; 4 garlic cloves, finely crushed; 2 medium free-range egg yolks; 80g thick, creamy mashed potato (optional); Juice of ½ lemon; 150ml olive oil

By: Jason Atherton

Published: 30 Nov 08
Updated: 18 Mar 24

Chef Jason Atherton’s recipe for mackerel with spiced aioli is an ideal starter for a sophisticated dinner party.

Easy
December 2008

Test kitchen approved

Serves 6
Takes 30 minutes to make, plus cooling and marinating

Chef Jason Atherton’s recipe for mackerel with spiced aioli is an ideal starter for a sophisticated dinner party.

Nutrition: per serving

Calories: 550kcals
Fat: 44.9g (8.5g saturated)
Protein: 29.5g
Carbohydrates: 7.1g (4.6g sugar)
Salt: 0.2g

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Ingredients

6 mackerel fillets, with skin
1 small red onion, sliced into rings
Small bunch of fresh dill, roughly chopped, plus extra sprigs, to garnish
2 fresh bay leaves, plus extra sprigs, to garnish
2cm piece fresh horseradish, peeled and thinly sliced
250g caster sugar
250ml white wine vinegar
2 tsp ground allspice
2 tsp yellow mustard seeds
1 tsp caraway seeds
2 tsp black peppercorns
2 tsp white peppercorns

For the aioli

Pinch of saffron
4 garlic cloves, finely crushed
2 medium free-range egg yolks
80g thick, creamy mashed potato (optional)
Juice of ½ lemon
150ml olive oil

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Method

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.