This elegant dish is perfect for entertaining.
Fillet the mackerel & brush with sesame oil & season well with sea salt.
Grill skin side down on a hot chargrill. Cook until the flesh starts to change colour.
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.
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.
As seen in the Electrolux Chefs’ Secrets at Taste of Sydney in partnership with Electrolux
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