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Serves 4

BBQ Mackerel


* 4 medium sized Mackerel fillets, pin boned
* 1 small celeriac
* 200ml mayonnaise
* 4 slices parma ham cut in 2cm 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 method

1. Peel the celeriac, turn it 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 the mayonnaise. 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 celeriac 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
    charred and crispy, place on top of the remoulade.
6. Dress the salad on the plates with a little of the pickling liquor.

Serving Suggestions

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