Black Pepper-crusted Mackerel With A Celery Salad
This recipe combines the bold flavors of black pepper-crusted mackerel with a refreshing celery salad topped with a zesty mustard and lemon dressing. The crispy mackerel fillets pair beautifully with the crunchy celery, nutty walnuts, and sweet apples, creating a delightful dish that is both light and satisfying. Perfect for a quick and flavorful meal that will surely impress your taste buds!
— Constant Cookbook
Ingredients
- 4 fillets fresh mackerel
- 2 tsp Dijon mustard
- 3 tbsp cracked black pepper
- ½ head celery
- 110g/4oz walnut
- 2 green apples
- 2 red apples
- 1 tbsp Dijon mustard
- 1 lemon
- 3 tbsp olive oil
Instructions
- For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.
- Place on a baking tray and put under the grill for 3-4 minutes.
- For the celery salad, put all the ingredients in a large bowl and mix together.
- For the dressing, put all the dressing ingredients in a small bowl and whisk.
- Just before serving pour the dressing over the salad
- To serve, place the mackerel fillets on each of four plates with the salad alongside.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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