Total Time
20mins
Prep 5 mins
Cook 15 mins

From Celtic Cookery, by Iris Price Jones

Ingredients Nutrition

  • 4 mackerel
  • 1 tablespoon finely chopped fresh fennel
  • salt and pepper
  • 2 ounces butter

Directions

  1. Clean the fish thoroughly and score across in two places. Sprinkle with chopped fennel, leaving 1 teaspoon fennel for the sauce. Season with salt and pepper.
  2. Brush with melted butter. Brush also some aluminum foil or grill pan with a little butter, so the fish doesn't stick while cooking.
  3. Place the fish under the grill, and cook for 5 - 6 minutes on each side, very near the grill to start with and further away when the skin is sealed and crisp.
  4. Serve with fennel sauce, which you make by adding 1 teaspoon chopped fennel to 1/2 pint white roux sauce.

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