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Grilled mackerel fillet with pickled onions

Oliver Rowe from Market Kitchen
Sweet and tangy onions prove to be the perfect match for this rich and oily fish, in a recipe by Ollie Rowe

Grilled mackerel fillet with pickled onions

Method

1. For the pickled onions: in a bowl combine the vinegar, honey and allspice to make a pickling liquid. Add the onion and leave to steep overnight in the fridge. When ready, drain, reserving 2 tablespoons of the liquor.

2. For the grilled mackerel: brush the fish with oil and season with salt and pepper. Heat a griddle or charcoal grill until smoking then place the fish on the griddle, skin-side down, and cook for 2 minutes. Turn over and cook for another 1-2 minutes, until cooked through. Set aside.

3. Toss the onions with the reserved pickling liquor, then stir in the Jerusalem artichoke and the chervil. Pile onto serving plates.

4. To serve, place the mackerel beside the salad on the plate and drizzle around the sour cream.

Cook’s note: The onions will keep for a long time in the fridge in an airtight container. This recipe is also great as a light lunch – just cook two fillets per person.

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Serves: 4

Prep: 5 min, plus steeping overnight
Cook: 5 min

Ingredients

For the pickled onions

125ml cider or white wine vinegar
125ml Honey
1 large pinch ground allspice
1 onion, thinly sliced
1 handful washed picked chervil leaves
6 Jerusalem artichokes, thinly sliced