<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"/>

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

Ingredients 

(Serves four)

Celeriac remoulade

• one complete 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

Finishing

• 4 mackerel, filleted and pin-boned (ask your fishmonger)
• 1 organization pear
• one bag watercress

 

Strategy

1. For the remoulade, peel the celeriac and reduce it in fifty percent best online wine shop. 
2. Set up the Cuisinart Effortless Prep Pro's medium slicing disc in the big work bowl, and method the celeriac on high. 
3. Frivolously salt the celeriac and transfer to a colander. Depart for an hour. Approach the cornichons independently. 
4. For the mayonnaise, set up the little operate bowl with the small chopping/mixing blade. Incorporate the egg yolks, mustard, vinegar, salt and lemon juice best online wine store. 
5. Blend briefly using the "pulse" function. Modify the processor to "low" and slowly include the oil to create an emulsion. Area in a container and keep in the fridge. 
6. Spot the celeriac into a cleanse towel and twist to launch its juices. Mix with the cornichons and mayonnaise. Examine 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 by way of. Time and incorporate a drizzle of olive oil. 
9. Slice the pear thinly. Costume the watercress and pear with olive oil, lemon juice, salt and pepper. Serve the mackerel with the salad and remoulade.

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