Cooking instructions

1. To make the salad, thinly slice the fennel, apple and kohlrabi using a mandolin on the closest setting and place into a bowl.
2. Toast the pine nuts in a pan with a little bit of oil until golden brown. Drain on kitchen paper and allow to cool before adding to the bowl.
3. Dice the grapefruit segments and cut the apple into thin Julienne strips before adding to the other ingredients.
4. Mix together the olive oil, mirin and rice vinegar and dress the salad, tossing the ingredients together so they are thinly coated.
5. Garnish with fennel tops and puffed rice for a lovely crunch.
6. For the tartare, finely chop the mackerel fillet and add to a bowl.
7. Gently mix all the ingredients together.
8. Finish with sprigs of dill. 

At maze Grills, we cook the mackerel using a Big Green Egg grill and a cedar wood plank for maximum flavour. However, at home – try this on a lidded BBQ with a soaked piece of wood or by individually wrapping the mackerel in foil. Alternatively place the fish under a regular oven grill.

1. Soak cedar wood in water to avoid burning
2. Stuff the mackerel with slices of lemon and soft herbs – Dill and Parsley work well
3. Pre heat the Big Green Egg, or grill, to 250 degrees
4. Oil the fish generously and season with salt and pepper
5. Place the mackerel on the cedar plank in the Big Green Egg and cook for 12 minutes
6. Serve the whole mackerel on the cedar board with a spoonful of mackerel tartare, kohlrabi and grapefruit salad and slice of lemon. Enjoy!

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