Grilled mackerel with quick kohlrabi pickles and toast


  • Serves 4 people

If your fish is really pristine, consider slicing it thinly and serving it raw.

  • 4 mackerel fillets (about 130gm each)
  • For brushing: olive oil
  • 4 thick large slices rye or miche bread
  • ½ garlic clove, peeled, for rubbing
  • To serve: mayonnaise
  • To serve: extra-virgin olive oil
  • Quick kohlrabi pickles
  • 1 (350gm) kohlrabi, peeled and shaved on a mandolin
  • 60 ml (1/4 cup) Champagne vinegar
  • 1 golden shallot, thinly sliced
  • ½ cup torn flat-leaf parsley
  • ¼ cup torn dill
  • 2 tsp caster sugar
  • 1 tsp sea salt flakes
01   For kohlrabi pickles, combine ingredients in a bowl, toss and set aside while grilling the fish.
02   Preheat a char-grill pan over high heat, brush mackerel with oil and grill until golden and just cooked through (1-2 minutes each side). Set aside on a warm plate.
03   Brush bread with oil, grill until charred, rub with garlic, then transfer to plates, top with grilled fish, kohlrabi pickles and a dollop of mayonnaise, season with black pepper and extra-virgin olive oil and serve.
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