Healthy mackerel is given a flavour makeover with hot mustard, black pepper and a fresh, clean apple and celery salad.
Ingredients
- For the black pepper-crusted mackerel
- 4 fillets fresh
mackerel, pin-boned - 2 tsp
Dijon mustard - 3 tbsp cracked
black pepper
- 4 fillets fresh
- 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
- ½ head
- For the dressing
- 1 tbsp Dijon
mustard - 1
lemon, juice only - 3 tbsp
olive oil
- 1 tbsp Dijon
Preparation method
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.
Place on a baking tray and put under the grill for 3-4 minutes.
For the celery salad, put all the ingredients in a large bowl and mix together.
For the dressing, put all the dressing ingredients in a small bowl and whisk.
Just before serving pour the dressing over the salad
To serve, place the mackerel fillets on each of four plates with the salad alongside.