Seared Mackerel with Celeriac and Green Onion Purée
Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein to pair with our creamy, garlicky and herb-packed celeriac purée.
Ingredients
- 4 cups (600 g) celeriac, peeled and cubed (about 1 large celeriac)
- 2 garlic cloves, crushed
- 2 green onions, chopped
- 1 cup (30 g) flat-leaf parsley, roughly chopped
- 1/3 cup (75 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1 1/2 lb (675 g) mackerel fillets, with skin, cut into 8 pieces
- 4 green onions, halved lengthwise
- 1/2 cup (40 g) kohlrabi or celeriac, peeled and finely diced
- 1/2 cup (15 g) mini watercress or other microgreens
Instructions
- In a large pot of salted boiling water, cook the celeriac for 18 minutes. Add the garlic and green onions. Continue cooking for 2 minutes. Remove from the heat. Stir in the parsley. Drain.
- In a food processor, purée the celeriac mixture with the butter until smooth. Season with salt and pepper. Keep warm.
Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein to pair with our creamy, garlicky and herb-packed celeriac purée.