Roast Mackerel with Creamy Cabbage

  • Preparation Time40 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
4 fillets of mackerel
20g unsalted butter
1 lemon
Drizzle olive oil

For the creamy cabbage

1/2 Savoy cabbage, finely chopped and salted
25ml white wine vinegar
1/4 celeriac, peeled and diced into 1cm cubes
2 carrots peeled and diced into 1cm cubes
1 clove garlic, crushed
25g unsalted butter
4 rashers streaky bacon, cut into lardons
50ml sour cream
50ml rapeseed oil

To make the creamy cabbage, cook the cabbage in boiling salted water for 3 minutes and plunge into iced water. Drain and squeeze out the excess water. Pour the oil into a pan and add the carrot and celeriac, cook for 6 minutes, add the garlic, butter and bacon, cook for 2 minutes. Test that the carrot and celeriac are cooked, then add the cabbage, vinegar and warm through, season and add the sour cream, cook for 1 minute.

Season the mackerel pieces, pour the oil into a frying pan and cook the fish for 3 minutes until golden brown, flip over, add the butter and cook for a further 4mins basting often. Add a squeeze of lemon juice.

To serve, spoon the cabbage onto a plate and place a piece of cod on top.

Roast Mackerel with Creamy Cabbage

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