Torched Mackerel with Pickled Red Onion, Watercress, and Mustard Cream

Wed, 9 July 2025

Ingredients?(serves two) 

2 Large Mackerel Fillets (Boned) 

1 Large Bunch of Watercress 

1 Teaspoon of Wholegrain Mustard 

2 Tablespoons of Sour Cream 

1 Small Red Onion 

3 Tablespoons of Sherry Vinegar 

Pinch of Sugar 

Pinch of Paprika 

Sea Salt & Pepper 

The juice from half a lemon 

Olive Oil 

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Method? 

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Pickled Red Onion  

Place a small pot on a low heat.  

Add the sherry vinegar and sugar and allow the sugar to dissolve.  

Once the sugar is dissolved, remove from the heat and add your red onion.  

Make sure the onion is finely sliced in rings and leave to the side for 5/10 mins. 

 

Mustard Cream  

Simply place your sour cream and mustard in a bowl and add a drizzle of olive oil, a tiny pinch of salt and pepper and mix well. 

 

The Mackerel  

Place the mackerel fillets on an oven tray skin side up.  

Score the fillets 3/4 times and drizzle with olive oil and season with salt and pepper.  

To cook the mackerel, using a kitchen blow torch. Hold the torch 2/3 inches above the fillet and move it from top to bottom until the fillets are cooked and the skin is crispy; this should take 3 minutes roughly. 

Alternatively, you can place the fillets in the oven under a hot grill for 4/5 minutes until the skin is crispy. 

 

To Serve - 

Dress your watercress with the lemon juice, a pinch of salt and pepper, and a drizzle of olive oil. Place your fillet on top of the cress, sprinkle the fillet with a pinch of paprika and spoon over your pickled red onions, place a spoonful of your mustard cream on the side, and serve. Enjoy!