Bottled mackerel fillets, by Mark Hix

08 July 2010
Bottled mackerel fillets, by Mark Hix

This recipe for crab and sea vegetable salad is by chef and restaurateur Mark Hix. For more recipes, see our article," target="_blank" rel="noreferrer">Mark Hix - Wild at Heart >>

The quantities here are enough for a few tapas. If you need to scale them up, you may not need to double the oil and seasoning. Instead of a kilner jar, you could use any suitable sealed container.

(Serves four) • 400g skinned mackerel fillets
• 15ml olive oil for searing
• 400ml olive oil for bottling
• 5 dried red chillies
• 1tsp peppercorns
• 1 rounded tsp salt
• 2tbs Moscatel vinegar
• Sprays of wild fennel


Cut the mackerel fillets into goujons. Heat the frying oil in a large non-stick pan until almost smoking. Stiffen the mackerel a few pieces at a time for about 15 seconds and reserve.

Boil the oil with the chillies, salt and vinegar.

Line a kilner jar with three or four sprays of fennel. Pack the mackerel into the jar and pour over the oil to fill it. Seal, cool and leave a day or so before eating.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking