Grilled mackerel with mustard mayonnaise

Grilled mackerel with mustard mayonnaise

Uskumru

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

I first tried this one hot and sticky evening in a meyhane (pub) in Beyoglu. The fish was served completely covered in sauce, but once we’d scooped out a mouthful or two we realised that the presentation didn’t matter at all – the rich oily fish is a perfect match for the thick piquant sauce. It also works well with smoked mackerel, another Turkish favourite.

Ingredients

Quantity Ingredient
4 mackerel fillets
freshly ground black pepper
100ml mayonnaise
2 heaped teaspoons mustard, (I like to use half Dijon and half bright yellow English mustard)
2 teaspoons white wine vinegar
salt

Method

  1. Preheat the grill to its highest setting. Season the fish. Place the fish skin-side down on the grill rack and cook for 4 minutes, then flip and cook the other side, until the skin is browned and blistered. (If you prefer, you can barbecue or pan-fry the mackerel fillets – they will need about 3 minutes each side.) Meanwhile, mix together the mayonnaise, mustards and vinegar. Serve the fish hot with a dollop of the sauce.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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