Grilled mackerel with quick kohlrabi pickles and toast

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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