This elegant dish is perfect for entertaining. 


  • 3 large Blue Mackerel

  • 30ml sesame oil

  • 2 heads radicchio

  • Freshly ground black pepper

  • 1 recipe hazelnut mayonnaise

  • 150 ml non GM Australian sunflower oil

  • 100 ml first pressing Hazelnut oil

  • 120ml full cream soy milk (vita soy)

  • 20ml apple cider vinegar

  • 3 gms Sea salt


  • 1.

    Fillet the mackerel & brush with sesame oil & season well with sea salt.

  • 2.

    Grill skin side down on a hot chargrill. Cook until the flesh starts to change colour.

  • 3.

    Remove the core of the radicchio & break into leaves. Dress with the mayonnaise & plenty of black pepper. Serve alongside the mackerel with a wedge of lemon.

  • 4.

    Place sunflower oil, hazelnut oil, soy milk, apple cider vinegar and sea salt in a small measuring jug & blend till it emulsifies with a hand blender.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 3194kj
  • Fat Total 252g
  • Saturated Fat 49g
  • Protein 212g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 1618mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • For the perfect hazelnut mayonnaise use soy milk to add a nutty flavour.
  • Signs of rigor mortis in fish (a bent, unnatural state) is actually a sign of freshness as the muscles contract for around 24+ hours after death. After this the fish will return to its relaxed state which is best for cooking.

As seen in the Electrolux Chefs’ Secrets at Taste of Sydney in partnership with Electrolux

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