Black pepper-crusted mackerel with a celery salad
Method
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For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.
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Place on a baking tray and put under the grill for 3-4 minutes.
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For the celery salad, put all the ingredients in a large bowl and mix together.
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For the dressing, put all the dressing ingredients in a small bowl and whisk.
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Just before serving pour the dressing over the salad
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To serve, place the mackerel fillets on each of four plates with the salad alongside.
Ingredients
For the black pepper-crusted mackerel
- 4 fillets fresh mackerel, pin-boned
- 2 tsp Dijon mustard
- 3 tbsp cracked black pepper
For the celery salad
- ½ head celery with leaves, sliced
- 110g/4oz walnut halves
- 2 green apples, cored and cut into wedges
- 2 red apples, cored and cut into wedges
For the dressing
- 1 tbsp Dijon mustard
- 1 lemon, juice only
- 3 tbsp olive oil
Shopping List
Black pepper-crusted mackerel with a celery salad
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry