Cured, torched mackerel

Cured torched mackerel dish

Feast with Friends chef and educator Cris Cohen shared this recipe for mackerel with carrot purée, pickled carrot and wasabi avocado in Sauce’s spring 2019 issue.

Most of the ingredients will probably be in your store cupboard, so why not add the others to your shopping list and give it a go this weekend?

  • Author: Katy


For the cure
40g sea salt
40g caster sugar
1 tsp fennel seeds (ground)
2 mackerel fillets (all bones removed)

For the carrot and citrus purée
1 large carrot
100ml lime juice/ lemon juice mix or 75ml yuzu juice

For the pickled carrot
250ml water
3 tbsp rice vinegar
3 tbsp caster sugar
3 heritage carrots (different colours)
2 tsp salt

For the wasabi and avocado
1 avocado
2 tsp wasabi paste
Squeeze of lime juice


For the cure

  1. Mix together salt, sugar and fennel seeds to make cure mix.
  2. Sprinkle half of the mix onto tray. 
  3. Lay mackerel fillets skin side down and cover with remaining cure mix.
  4. Place in fridge for 1 hour.
  5. Take out of the fridge and wash mackerel gently in cold water.

For the carrot and citrus purée

  1. Peel and cut carrot into 1-inch chunks.
  2. Cook until tender in salted water.
  3. Remove a little of the cooking water.
  4. Liquidise with an immersion blender, adding a little of the cooking liquid back in if required.
  5. Add the juice until purée has punchy citrus flavour.
  6. Adjust seasoning if required.
  7. Pass through a fine sieve using the back of a spoon.
  8. Transfer into a squeezy bottle for plating up.

For the pickled carrot

  1. Warm water and put vinegar, sugar and salt in water and stir until dissolved.
  2. Thinly slice carrot on a mandolin and place into warm pickling solution.
  3. Steep in solution for 1 hour.
  4. Remove from pickling solution when ready to serve.

For the wasabi and avocado 

  1. Mash avocado on a plate using a fork.
  2. Mix in salt, wasabi to taste and lime juice.
  3. Pass through a fine sieve.

Serve with toasted rice or crispy noodles.


If you enjoyed this, follow Cris on Facebook for more tips and ideas: