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Marinated mackerel, raspberry pulp vinegar & lemon squeezed lime oil





  1. 1

    Rinse the mackerel fillets, pat them dry and sprinkle them with salt on both sides. Put them head to toe in a stainless steel dish. Cover with cling film and leave in the fridge for 3 hours.

  2. 2

    At the end of this time, rinse the fillets and then soak them for 1 hour in cold, lightly salted water.

  3. 3

    Rinse the radishes and cut them into thin slices, using a mandolin. Let them rest in iced water.

  4. 4

    Peel the onion and cut it into thin slices with a mandolin.

  5. 5

    Drain the mackerel fillets, rinse and pat dry; remove the bones with tongs, then peel the skin from the head with a sharp movement, lift it up and pull it towards the tail: it is very easy to remove. Then cut the mackerel fillets into 2 cm wide strips.

  6. 6

    Drain the radishes and divide them into four plates with the onions.

  7. 7

    Add the mackerel and wrap the raspberry vinegar and lemon squeezed oil droplets around them. Sprinkle with chilli and serve.