Grilled Mackerel Beurre Noisette

Grilled Mackerel Beurre Noisette

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Course Main Course
Cuisine Irish
Servings 4


  • 8 Fillet Of Mackerels
  • 2 Tbsp Oil
  • Salt And Pepper
  • 50 g Butter
  • 1 Lemon
  • 2 Tbsp Fresh Coriander

To Serve

  • 1 batch bread sliced
  • 1 kg new potatoes boiled


  • Preheat a griddle pan over medium/ high heat.
  • Once hot, drizzle a little of oil on the griddle and season the filets with salt and pepper.
  • Place the filet on the griddle and sear for 2 minutes without moving the fishes.
  • Then, using a fish lifter or flat spatula, turn the fish and continue to grill for a further 2 minutes.
  • Add this stage, add the cold butter and allow to melt, foam and brown slightly to give the ‘beurre noisette’ flavour.
  • Turn off the heat and squeeze over the lemon juice and sprinkle the coriander.
  • Baste the fish fillets with a spoon for 30 -45 seconds to coat the beurre noisette in the fish.
  • Serve the fish immediately with slices of fresh bread or some steamed new potatoes and a small drizzle of the beurre noisette.
Keyword fish, grilled, Kevin Dundon, seafood

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