Secret Chef Recipe: Grilled Mackerel

Dive into this delicious grilled mackerel fillet recipe straight from the kitchen of one of our private chefs. This secret recipe includes a classic French sauce called beurre blanc, as well as green beans. Keep reading for detailed instructions on how to recreate this dish.

For the beans, trim off both tips; prepare a large pot of boiling salted water and an ice bath to refresh the beans once cooked. Boil the beans for about 1 minute (it is better to try 1 before removing them from the heat to make sure it is cooked properly), then plunge in the ice bath quickly. When they cool down, drain and set them aside.

Green Beans and Beurre Blanc sauce

Green Beans and Beurre Blanc sauce

To prepare the mackerel, cut off the heads and remove the guts. Next, fillet by slicing on both sides along the back bone of the fish. When all mackerels are filleted, cut them in 2 smaller fillets by slicing off the line of bones in the middle of each fillets. Trim off the thinner ends. Season lightly with fine salt and reserve in the refrigerator uncovered for at least 30 minutes to allow to dry a bit. This will make it easier to cook later.

For the Beurre Blanc, begin by making a reduction with the white wine, vinegar, shallot and sugar. Season with salt and pepper. Simmer until the mixture is reduced by half. Then, cut the butter into small cubes and add gradually into the reduction while constantly whisking, keeping the pan on low heat throughout until fully incorporated. You should obtain a silky and creamy sauce. Taste for seasoning and reserve in a warm area covered with cling film.

For serving, preheat a grill or a nonstick frying pan on medium heat, slightly oiled using a soak piece of tissue paper; reheat the beans in a pan with a bit of water and some olive oil. Lightly oil the mackerel fillets, sprinkle a pinch of fine salt to the hot pan and place the fillets skin down to cook. Allow to cook until the flesh visibly looks cooked to 3 quarter of the way, then carefully remove from the pan (the skin should be crisp and should not stick to the pan); add a few spoonful of Beurre Blanc to the dish. Arrange the beans, top with the cooked mackerel and garnish with some dill, a sprinkling of crushed pink peppercorn, a light drizzle of olive oil, and a pinch of sea salt–then serve.

Grilled Mackerel Fillet

Grilled Mackerel Fillet

If you enjoyed this recipe, check out some of our French Personal Chefs here.

Grilled Mackerel Fillet Green Beans, Dill & "Beurre Blanc"
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Ingredients
  1. • 125g (4.4 oz) fine green beans
  2. • 2 banana shallot finely chopped
  3. • 1 bunch dill tops
  4. • sea salt fine flakes
  5. • fine sea salt
  6. • black pepper
  7. • pink peppercorn
  8. • extra virgin olive oil
  9. • 100ml (1/2 C) white wine
  10. • 10ml (1/2 Tbsp) white wine vinegar
  11. • 10g (2 & 1/2 Tsp) caster sugar
  12. • 150g unsalted butter
  13. • 4 fresh mackerel (medium size)
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 Looking for more Private Chef Recipes?  Check out this rib-eye steak recipe.