Name: Grilled mackerel with quick kohlrabi pickles and toast
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.For kohlrabi pickles, combine ingredients in a bowl, toss and set aside while grilling the fish.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick