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  • Country Homes & Interiors

    Sea & shore

    Jul 06, 2023 4 minutes

    Seared mackerel with a quick pickle & crispy capers

    SERVES 6

    Ask your fishmonger to butterfly-cut your fish for you and they will remove the bones, leaving the tail attached. It will keep the fish intact as it cooks and looks striking when served.

    100g capers
    Rapeseed oil
    150g shallots
    200g red/orange carrots
    200g yellow carrots
    220g ‘watermelon’ or
    ‘red meat’ radishes
    6 mackerel, butterflied
    250g radicchio Grumolo
    250g Castelfranco radicchio
    250g Rosella di Lusia radicchio (or a mix of any radicchio/endive that you can source)
    Extra-virgin olive oil
    Picked fresh herbs, to garnish
    Salt and pepper

    PICKLING LIQUOR

    350ml red wine vinegar350ml white wine vinegar600ml water1 sprig thyme1 pinch30g brown sugarPeel of 1 orange1tsp fennel seeds2 star anise

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