Grilled Mackerel with Celeriac Rémoulade, Tomato Fondue, & Chive Oil

Prep Time: 45 minutes (plus overnight prep)
Serves: 2

Ingredients:

For the Mackerel:

• 4 fresh mackerel fillets (2 per person)

• Olive oil

• Sea salt & black pepper

For the Celeriac Rémoulade:

• ½ medium celeriac, finely julienned

• 1 tbsp Dijon mustard

• 1 tbsp mayonnaise

• 2 tbsp Greek yoghurt

• 1 tbsp capers, finely chopped

• Juice of ½ lemon

• Small bunch of chives, finely chopped (to mix through just before serving)

• Salt & pepper

For the Tomato Fondue:

• 200 g cherry tomatoes, halved

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• Splash of red wine vinegar

• Olive oil

• Salt & pepper

For the Chive Oil:

• Small bunch of chives

• 200ml extra virgin olive oil (you’ll only need a drizzle for serving)

Instructions:

1. Make the Celeriac Rémoulade (Ahead of Time):
   Julienne the celeriac and toss immediately with lemon juice to prevent browning.
   Add mustard, mayonnaise, Greek yoghurt, chopped capers, salt, and pepper. Mix well.
   Cover and refrigerate overnight to allow the acidity to soften the celeriac and develop flavour.
   Fold through the chopped chives just before serving to add colour and freshness.

2. Prepare the Tomato Fondue:
   In a pan, sauté the shallot and garlic in a splash of olive oil until softened.
   Add cherry tomatoes, a splash of red wine vinegar, and season with salt and pepper.
   Simmer gently for 10–15 minutes until the mixture breaks down into a thick, jammy fondue.
   Allow to cool slightly, then use a spoon to form a quenelle for plating.

3. Make the Chive Oil:
   Blanch chives for 10 seconds in boiling water, then shock in ice water.
   Dry thoroughly and blend with olive oil and a pinch of salt until smooth and bright green.
   Strain slowly through a J-cloth or muslin — do not squeeze.
   Use only a small drizzle to finish the dish, and store the remainder in the fridge for other uses.

4. Pan-Fry the Mackerel:
   Rub a little olive oil onto the skin side of each fillet.
   Place a square of baking parchment in a lightly oiled pan and lay the fillets skin-side down on top.
   Start with low heat and gradually increase to medium to avoid curling and ensure even cooking.
   Fry for 2–3 minutes until the skin is crisp and the flesh is just cooked through.

To Serve:

Spoon a generous mound of celeriac rémoulade into the centre of each plate.
Top with two crisp-skinned mackerel fillets.
Place a quenelle of tomato fondue on top of the fish.
Finish with a small drizzle of chive oil around the plate.
Optional garnish: lemon zest, extra capers, or fresh chive tips for a bright lift.

Summary of Nutritional Breakdown (per portion)

Calories: 584 kcal
Protein: 43 g
Carbohydrates: 13 g
Fat: 43 g (with only a small amount from saturated sources)

Key Micronutrients (Per Serving):

• Vitamin D: 10 µg (200% of daily value)

• Vitamin B12: 9 µg (375%)

• Vitamin A: 150 µg (19%)

• Vitamin C: 12.5 mg (16%)

• Calcium: 75 mg (9%)

• Iron: 1.75 mg (22%)

• Magnesium: 50 mg (13%)

• Potassium: 450 mg (13%)

• Zinc: 2.25 mg (23%)

• Selenium: 37.5 µg (68%)

• Omega-3s (EPA/DHA): 1750 mg

Nutrition Note:

This is a fat-forward dish, and that’s the point.
You’re getting:

• Omega-3 fatty acids from the mackerel to support brain, heart, and joint health

• Monounsaturated fats from olive oil for long-lasting energy and anti-inflammatory benefits

• Minimal saturated fat, and all from natural, whole-food ingredients

It’s the kind of meal that nourishes deeply, satisfies completely, and supports an active lifestyle.