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Pan Fried Mackerel with a Mustard & Orange Dressing

@drinkthedressing adds orange and lemon with a sharp dash of mustard to the earthy and oily flavours of wild mackerel fillets and the results are delicious

  • Prepare: 25 Minutes
  • Cook: 5 Minutes
  • Serves 6
Ingredients & instructions

For the mackerel:

  • 6 wild mackerel fillets
  • small bunch of parsley
  • 1 fennel
  • 10-12 sprouts
  • 1 kohlrabi (stem cabbage)
  • 1 pear
  • 2 oranges

For the dressing:

  • ½ cup olive oil
  • 3tbsp apple cider vinegar
  • ½ lemon (juiced)
  • ½ orange juice (for zest and juice)
  • 1tsp dijon mustard
  • 1tsp wholegrain mustard
  • ½tsp salt
  • ½tsp pepper

1. First prepare the mackerel. Place the fish on a plate skin side up, drizzle with oil, sprinkle with salt and pepper, add a squeeze of lemon juice, a little orange zest and sprinkle the chopped parsley over. Let it sit and marinade whilst you prepare the salad
2. Thinly slice the fennel then peel the kohlrabi, cut it into rounds then julienne, do the same with the pear
3. Toss it all together then shave the sprouts over it all using a mandoline (thinly slice if you don't have one)
4. Peel and segment the orange (or cut into round) and leave to the side for now
5. Make the dressing by adding all the ingredients to a bowl and whisk, alternatively add to a jar and shake vigourously - taste and add to it as you go
6. Pan fry the mackerel skin-side down by heating some oil in a non-stick pan on a medium heat. Move the fillet so it doesn't stick then flip and seer the flesh side - total cooking time should be approximately 4-5 minutes
7. To serve place the salad on a large shallow plate, cover in dressing and toss, arrange the orange segments/rounds on the surface of the salad. Place the mackerel on a separate plate, allowing people to help themselves

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