<img data-frz-persist="true" data-mfp-src=".royalSlider" src="/content/dam/Food%20and%20drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-small.jpg" data-rstmb="/content/dam/Food%20and%20drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-small.jpg" data-frz-src-array="['src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-thumbnail.jpg','width':140,'height':87,'imageCropTransformSuffix':'','src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-xsmall.jpg','width':160,'height':100,'imageCropTransformSuffix':'','src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-small.jpg','width':320,'height':200,'imageCropTransformSuffix':'','src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-medium.jpg','width':480,'height':300,'imageCropTransformSuffix':'','src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-large.jpg','width':720,'height':450,'imageCropTransformSuffix':'','src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-xlarge.jpg','width':1280,'height':800,'imageCropTransformSuffix':'','src':'/content/dam/Food and drink/Spark/Cuisinart/cuisinart-dan-matthews-mackerel-xxlarge.jpg','width':1500,'height':938,'imageCropTransformSuffix':'']" data-links="&#39latest&#39:&#39http://www.telegraph.co.uk/food-and-drink/sunday-best/grilled-mackerel-celeriac-remoulade-recipe/?WT.mc_id\u003dtmgspk_listfour_1464_Amr2nCjX5FXt\u0026utm_source\u003dtmgspk\u0026utm_medium\u003dlistfour\u0026utm_content\u003d1464\u0026utm_campaign\u003dtmgspk_listfour_1464_Amr2nCjX5FXt&#39,&#39review&#39:&#39&#39" onload="lzld(this)" width="320" height="200" data-frz-ratio="1.60" alt="Grilled mackerel with celeriac remoulade - Tom Kemble&#39s recipe" class="list-of-entities__item-image"/>

Attempt this recipe for grilled mackerel and celeriac remoulade, developed usingthe Cuisinart Simple Prep Pro by Tom Kemble, head chef at Bonhams.

Ingredients 

(Serves four)

Celeriac remoulade

• 1 entire celeriac
• 50g cornichons
• one bunch chives, chopped

Mayonnaise

• 35g egg yolk
• 25g Dijon mustard
• 20g white wine chardonnay vinegar
• 3g salt
• 5g lemon juice
• 225g grapeseed oil

Ending

• four mackerel, filleted and pin-boned (request your fishmonger)
• one firm pear
• 1 bag watercress

 

Strategy

1. For the remoulade, peel the celeriac and reduce it in 50 percent best place to buy wine. 
2. Set up the Cuisinart Easy Prep Pro's medium slicing disc in the big perform bowl, and process the celeriac on substantial. 
3. Lightly salt the celeriac and transfer to a colander. Go away for an hour. Approach the cornichons independently. 
4. For the mayonnaise, set up the little operate bowl with the little chopping/mixing blade. Insert the egg yolks, mustard, vinegar, salt and lemon juice. 
5. Mix briefly using the "pulse" operate best place to buy wine online. Adjust the processor to "low" and little by little incorporate the oil to produce an emulsion. Area in a container and keep in the fridge. 
6. Place the celeriac into a thoroughly clean towel and twist to release its juices. Combine with the cornichons and mayonnaise. Check seasoning. 
7. Mix in the chives.
8. Grill the mackerel fillets until the pores and skin is crispy and a bit burnt, and the fish is just cooked through. Season and insert a drizzle of olive oil. 
9. Slice the pear thinly. Gown the watercress and pear with olive oil, lemon juice, salt and pepper. Serve the mackerel with the salad and remoulade.

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