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Whole Mackerel with Butternut Squash and a Fennel and Chicory Salad

Griddled butterflied mackerel served with pan-roasted butternut squash and a creamy homemade fennel and chicory salad.

HealthySeafoodGluten FreeSaladMackerelOmega 3
Estimated Nutrition
Calories
895.6
kcal / serving
3582.4 kcal total
Carbs
20.6g
per serving
82.2 g total
Fat
78.1g
per serving
312.4 g total
Protein
27.7g
per serving
110.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
Dairy
2
piece
Egg Yolks
Fruits
1
piece
Lemon
juice only
Liquids
250
ml
Chicken Stock
NutsSeeds
1
clove
Garlic
chopped
2
piece
Star Anise
2
tbsp
Sesame Seeds
2
tbsp
Parsley
chopped fresh
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
4
tbsp
Rapeseed Oil
2
tbsp
Olive Oil
200
ml
Olive Oil
Seafood
4
piece
Mackerel
butterflied and bones removed, left whole
Vegetables
1
piece
Shallot
chopped
1
piece
Butternut Squash
peeled and cut into small cubes
2
heads
Fennel
shaved on a mandoline and placed in iced water
1
head
Little Gem Lettuce
leaves separated
1
head
Chicory
leaves separated

Method

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