Stoke up the barbie - the Magpie’s recipe is perfect for outdoor dining

editorial image

Here is this week’s fish recipe of the week - BBG mackerel with celeriac remoulade - courtesy of Paul Gildroy at the Magpie Cafe, Whitby.

Ingredients

Magpie Cafe food review .Co owner Ian Robson and Head Chef Paul Gildroy . pic Richard Ponter 180110t

Magpie Cafe food review .Co owner Ian Robson and Head Chef Paul Gildroy . pic Richard Ponter 180110t

4 whole Mackerel, gutted

1 Celeriac

Juice of 1 lemon

1 tbsp onion salt

3 tsp Pommery Mustard

2-3 tbsp Mayonnaise

1 handful of finely chopped chives

2 limes, zest and juice

3 tbsp Honey

2 red chillies, finely chopped

1 tbsp chopped coriander

2 shots of tequilla

150ml olive oil, plus a little extra for rubbing

Salt and pepper

Method

For the remoulade simply peel and grate the Celeriac, squeeze over the juice of the lemon then add the mayonnaise, mustard, onion salt and chives.

Mix well, taste and add more seasoning if required.

Cover with cling film and place into the fridge.

For the dressing, simply mix together the juice and zest of the limes, honey, coriander, chillies, tequila and olive oil, season with plenty of salt and pepper.

Stoke up the barby, take the mackerels and cut slits into the sides of each fish (this will help the cooking process) drizzle over a little olive oil and season well with salt and black pepper, rub this into the slits.

Place the mackerel onto the BBQ, baste each fish with the dressing, cook for about 4 minutes before turning the fish over and keep basting the fish and cook for about another 4 minutes, the skin should be charred and crispy.

Serve the mackerel with plenty of the celeriac remoulade and dressed leaves.