Holy mackerel
This mackerel with celeriac and green onion purée is sustainable and 100 per cent delicious.
I became aware of sustainable seafood about five or six years ago. The first real change that I made in the way I cook was to swap out one type of seafood for a more sustainable one. Then I started to call my fishmonger to ask what was available, local or seasonal. I became interested in how it got here and how it was farmed. Every year since then, I’ve seen an increase in demand for knowledge from all of you, too.
In Canada, we are very fortunate. How many countries are surrounded by three large oceans? But we can’t take them for granted. We want to make sure our children and grandchildren have access to this source of food.
I raise a glass to the late John Bil, a champion of Canada’s sustainable fisheries, who came to our test kitchen four years ago and shared his knowledge with us. Knowledge is the key to our oceans’ future, and to making more informed, responsible seafood choices. The bonus? Discovering new options that are sustainable and 100 per cent delicious.
Seared Mackerel with Celeriac and Green Onion Purée
3 Ricardo Tested Celeriac purée 4 cups (600 g) celeriac, peeled and cubed (about 1 large celeriac) 2 garlic cloves, crushed 2 green onions, chopped 1 cup (30 g) flat-leaf parsley, roughly chopped 1/3 cup (75 g) unsalted butter, softened Mackerel 2 tbsp (30 ml) olive oil, plus more for serving 1-1/2 lb (675 g) mackerel fillets, with skin, cut into 8 pieces 4 green onions, halved lengthwise 1/2 cup (40 g) kohlrabi or celeriac, peeled and finely diced 1/2 cup (15 g) mini watercress or other microgreens Celeriac purée
In a large pot of salted boiling water, cook the celeriac for 18 minutes. Add the garlic and green onions. Continue cooking for 2 minutes. Remove from the heat. Stir in the parsley. Drain.
In a food processor, purée the celeriac mixture with the butter until smooth. Season with salt and pepper. Keep warm. Mackerel Off the heat, add the oil to a large non-stick skillet. Place the mackerel pieces skin side down in the skillet.
Season with salt and pepper. Place a plate or another skillet on top of the fish to keep it flat while cooking. Cook over medium-high heat for 4 minutes or until the skin is nicely golden. Remove the plate.
Turn the fillets over and continue cooking for 1 minute, without weighing them down. Set aside on a plate.
In the same skillet over medium-high heat, brown the green onions for 1 minute. Season with salt and pepper.
Divide the celeriac purée among four plates. Top with the fish, green onions, kohlrabi, watercress and a drizzle of olive oil. Season with pepper.
Serves 4.