Pickled Mackerel Recipe with Verjus | olivemagazine

Ingredients

• 4 fillets mackerel pin-boned
• 1 tbsp rapeseed oil
• ½ cucumber peeled, seeded and diced
• to serve dill sprigs
• 250ml verjus
• 1 tsp white peppercorns
• 2 tsp coriander seeds
• 2 bay leaves
• 2 shallots finely sliced
• 2 cloves garlic crushed
• 1 green chilli seeded and chopped
• 100g golden caster sugar
• 1 tsp creamed horseradish
• 6 tbsp thick greek yogurt
• 250ml vegetable oil
• a bunch dill
• 4 red grapes thinly sliced
• 4 silverskin pickled onions halved