A great way to prepare mackerel.


  • mackerel fillets (pin-boned and cut in two)
  • 1 tblsp spices or curry powder
  • 2 sheets of brick pastry or filo pastry
  • 40 g melted butter
  • 1 tblsp chopped dill
  • juice of half lemon
  • for the pickled vegetables:
  • 8 peeled baby carrots
  • 8 pearl or baby onions
  • 4 baby fennell (or 1 large cut into 4)
  • 1/2 cucumber (de-seeded and diced)
  • 1 table spoon fennel seeds
  • 1 cup good quality white wine vinegar.
  • 1 tblsp whole star anise
  • 4 bay leaves
  • 1/2 cup brown sugar
  • ½ cup white wine


  • Cut sheets in half and brush one side with melted butter.
  • Sprinkle the Mackerel with the spices, lemon juice and dill.
  • Season.
  • Place mackerel on pastry sheets, buttered side up, and roll.
  • Brown on moderately hot pan in a little vegetable oil.
  • Brown on both sides for 2/3 minutes and place on paper towel.
  • Method Pickled Vegetables:
  • In a sauce pot add the sugar, wine, vinegar, star anise bay leaves and fennel seeds. Bring to a simmer.
  • Season. (If it is too tart add more sugar or too sugar – add more vinegar).
  • Add onions, fennel and carrots and simmer for 5 minutes.
  • Add cucumber and season.
  • Remove from Heat.

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