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Mackerel with curried mussel broth

Mackerel fillets paired with a mussel and white wine broth, topped with a handful of vegetable crisps for a textural crunch. Make your own version at home with this recipe straight from the Rampsbeck kitchen.

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  • 4 mackerel fillets – pin bones removed

  • Rapeseed oil

  • Sea salt

  • White pepper

  • 1 lime

For the broth

  • 2 shallots – finely sliced

  • 2kg mussels

  • 400ml white wine

  • 2 carrots – peeled

  • 1/2 celeriac – peeled

  • 2 large potatoes – peeled

  • 200ml double cream

  • 1tsp mild curry powder

  • Fresh coriander

For the crisps

  • 2 parsnips

  • Oil for deep frying

  • Sea salt

  • Ground cumin

  • Coriander leaves

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  1. 1. Put a saucepan on the heat, once hot add the two sliced shallots, 2kg mussls and 400ml white wine. Cook with the lid on until the mussels start to open.

  2. 2. Remove from the heat, cool and de-shell the mussels, strain the liquid into a container to use later.

  3. 3. Dice the two peeled carrots, half of a celeriac and two potatoes.

  4. 4. Add the vegetables to the mussel juice and return to the heat until al dente.

  5. 5. Add the 200ml double cream and 1tsp curry powder and bring back to the boil.

  6. 6. Peel the two parsnips into long strips and place them a few at a time into a frying pan with hot oil (or an air fryer if you have one) for 3-4 minutes until golden brown. Remove and dry on a cloth, sprinkle with salt and cumin powder.

  7. 7. Brush the mackerel with rapeseed oil and season with salt and pepper, cook on a griddle skin side up. Finish under the grill for a charred effect. Finish with a squeeze of lemon and rest on a tray skin side up.

  8. 8. Add the mussels back to the creamy curried broth and heat through, add some chopped coriander.

  9. 9. To serve, spoon the mussel’s broth into a bowl and place the mackerel on top, garnish with the parsnips and coriander.

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