Soy Mackerel Fillets



  1.  Peel the celeriac
  2. Slice thinly on a mandolin then cut into thin strips and place in a mixing bowl
  3. Add a squeeze of lemon juice
  4. Add crème fraiche, mustard, mayonnaise and parsley
  5. Season and put to one side
  6. Meanwhile trim the fillets
  7. Heat the rapeseed oil
  8. Add the mackerel skin side down and colour, then turn over
  9. Pour the soy sauce over the fish and continue cooking basting regularly
  10. Add lemon juice and cook out the fish
  11. Put a mound of celeriac on the plate
  12. Lay the mackerel on top
  13. Add olive oil to soy in pan, pour over and serve


Prep time: 5 mins

Cook time: 15 mins

Serves: 4

  • 4 trimmed pin boned mackerel fillets

  • 1tbsp rapeseed oil

  • 2tbsp dark soy sauce

  • Juice of ½ lemon

  • Salt & pepper

  • 1tbsp olive oil

  • ½ small celeriac

  • 2tbsp crème fraiche

  • 2tbsp grain mustard

  • 4tbsp mayonnaise

  • Squeeze of lemon juice

  • 1tbsp chopped parsley