Pan Fried Mackerel with Celeriac & Apple Remoulade

Place the celeriac in a bowl, season with a generous pinch of salt and the lemon juice. Leave to macerate for a few minutes before adding the mustard, chopped gherkins, parsley, mayonnaise and crème fraîche. Finally add the apple and stir together.

Add the grapeseed oil to a frying pan and place over a medium-high heat. Season the mackerel on both sides with salt and once the pan is hot, add the fish, skin side down. Leave to cook over a high heat for around a minute, then reduce the heat and cook around 80-90% of the way through on the skin side. Remove the pan from the heat and turn the fillets over and allow to cook through in the residual heat of the pan. Squeeze over a little lemon juice.

Pile the remoulade onto a plate, top with the crispy mackerel sprinkle with walnuts and serve.

Learn how to select, prepare and cook an array of fish and shellfish at our Sustainable Seafood course. Guests will have the chance to learn the essential principles of fish cookery, leaving The Cookery School confident enough to cook all sorts of varieties at home.