Le Maquereau recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Lucie›Le Maquereau Recipe

Le Maquereau Recipe

Inspired by Lucie
Time2h
Serves4

Marinated Spanish mackerel, beets, cauliflower mushroom, Pumpkin seed praline

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Ingredients

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Fish Marinade

Vegetables

Pumpkin Seed Praline

Method

Marinate the Fish

  1. 1

    Prepare the Marinade

    In a bowl, combine olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Mix well.

  2. 2

    Marinate the Mackerel

    Place the Spanish mackerel fillets in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Prepare the Vegetables

  1. 3

    Roast the Beets

    Preheat the oven to 200°C (400°F). Wrap the beets in foil and roast for about 45 minutes or until tender. Allow to cool, then slice.

  2. 4

    Sauté Cauliflower Mushrooms

    In a pan, heat a little olive oil over medium heat. Sauté the cauliflower mushrooms until golden and tender, about 5-7 minutes.

Make the Praline

  1. 5

    Prepare the Praline

    In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then add the pumpkin seeds.

  2. 6

    Cook the Mixture

    Continue to cook until the mixture turns a golden caramel color, about 5-7 minutes. Pour onto a parchment-lined baking sheet and let cool before breaking into pieces.

Assemble the Dish

  1. 7

    Plate the Components

    On a serving plate, arrange sliced roasted beets and sautéed cauliflower mushrooms. Top with marinated mackerel fillets and sprinkle with pumpkin seed praline.

  2. 8

    Serve

    Enjoy the dish as a fresh, flavorful starter or main course.

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