20 July 2018

Charred Mackerel

Daniel Freear

Charred Mackerel Fillet | Maris Peer Potato Salad | Salad Cream | Nasturtium Leaves

Stratton Hotel recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


For the salad cream, add the egg yolks to a food processor and start blending. Mix together the remaining ingredients in a separate bowl, then slowly add to the egg yolks in a thin, steady stream until the correct consistency has been reached (the sauce should resemble a thin mayonnaise).

For the potato salad combine all the ingredients in a bowl and mix well. To cook the mackerel, blowtorch the fish skin for one minute, heavily season this and place into the oven for 2 ½ minutes. Drizzle the salad cream onto the plate in a circle motion. To one side of the circle place 1 ½ table spoon of the potato salad. When the mackerels cooked place on top of the potato salad and dress the plate with pickled onions and Nurtured in Norfolk’s nasturtium leaves.


  • Potato Salad
  • Cut & steamed Maris peers (14s)
  • Chopped Parsley (Handful)
  • Chopped Dill (Handful)
  • Chopped Mint (1/2 Handful)
  • Celery micro cress (Sml Handful)
  • Olive Oil (Drizzle)
  • Salad Cream
  • Hard boiled, egg yolks (2)
  • Sugar (1 tbsp)
  • Mustard (2 tbsp)
  • White wine vinegar (3 tbsp)
  • Double cream (150ml)
  • Olive oil (150ml)
  • Lemon Juice (Drizzle)
  • White pepper (Season)
  • Salt (Season)
  • Skin scored, Mackerel fillets (2)