Jun 04 2026
Restaurants›BOTANIST›Charred Spanish Mackerel Recipe

Charred Spanish Mackerel Recipe

Inspired by BOTANIST
Time1h 30m
Serves4

Chef Kristian Eligh's dish with brandade, horseradish, burnt & pickled onion.

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Ingredients

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Fish

Brandade

Pickled Onion

Horseradish

Method

Preparation of Brandade

  1. 1

    Cook the Cod

    Soak the salted cod in water for 24 hours, changing the water several times. Drain and boil in fresh water until tender, about 20 minutes.

  2. 2

    Prepare Potatoes

    Meanwhile, boil the peeled and cubed potatoes until soft. Drain and set aside.

  3. 3

    Make Brandade

    In a food processor, combine the cooked cod, potatoes, minced garlic, and olive oil. Blend until smooth, then gradually add the milk until desired consistency is reached. Season with salt and pepper to taste.

Pickling the Onions

  1. 4

    Pickle the Onions

    In a saucepan, combine the apple cider vinegar, sugar, and salt. Bring to a simmer. Pour over the sliced red onion in a jar and let cool. Refrigerate for at least 1 hour.

Cooking the Fish

  1. 5

    Prepare the Fish

    Preheat the grill or a grill pan over high heat. Rub the Spanish mackerel fillets with olive oil, salt, and black pepper.

  2. 6

    Grill the Fish

    Place the fillets on the grill and cook for about 3-4 minutes per side until charred and cooked through.

Assembly

  1. 7

    Serve the Dish

    On each plate, spread a generous amount of brandade. Place the grilled mackerel on top, garnish with pickled onions, and a dollop of prepared horseradish.

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