Pickled mackerel with beetroot jelly, rosemary and lemon


  • One mackerel or two mackerel fillets
  • Salt
  • 150ml White wine vinegar
  • One Star Anise
  • Small bunch celery leaves
  • 5-6 Black peppercorns
  • 2-3 Cloves
  • Tablespoon brown sugar
  • 400ml beetroot juice
  • 2g gellan
  • Lemon zest and mixed herbs, to garnish

Salt the mackerel fillets, leave for 10 minutes then rinse and dry.

Heat the white wine vinegar, add the spices and sugar, bring to the boil then leave to cool. Strain and pour into a plastic container. Add the mackerel fillets and leave to pickle for 20 minutes.

Bring the beetroot juice to the boil, add the gellan and pour into moulds to set.

Dry the mackerel fillets and scorch the skin under the grill or using a blowtorch. Serve with beetroot jelly and garnish with lemon zest, rosemary flowers and mixed herbs


find ingredients

Texturas Gellan
Price: £33.95
Kalys – Gallan Gum 500g
Price: £37.99
Gellazoon Low 250g
Price: £19.99