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Preparation time: 10 minutes Cooking time: 50 minutes Serves 4 4 mackerel fillets, about 100g (3½oz) each Olive oil, for brushing the fish 1 lime Small bunch of chives, to garnish 50g (1¾oz) salted ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

An elegant way to cook fresh mackerel, which I've adapted from Rick Stein. The parsley and garlic mixture forms a punchy aromatic stuffing in the middle of each neatly tied parcel. You won't need any ...

This is one of the most plentiful species of fish in the sea, and it would be very nice to keep it that way. It is one the most inexpensive and delicious. It can be prepared in so many ways, as sushi, ...

“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...

Mix together the peppercorns and spices on a plate. Place the mackerel fillets, skin side down, in the spice mixture. Set aside. Combine the celeriac and beetroot in a bowl. Add the remaining ...