Judge Simon Hulstone shares his cured mackerel recipe with us

Monday, July 29, 2019

Judge of Nestle Professional Toque d'Or Simon Hulstone

Cook like Toque d’Or 2019 expert judge and award-winning chef Simon Hulstone with this sustainably sourced mackerel remoulade recipe developed by the man himself. Follow the steps to get cooking!


Lime cured mackerel celeriac remoulade 


Cured Mackerel dish


Serves 10


  • 5 whole mackerel 
  • 50g sugar 
  • 150g sea salt 
  • 3 limes 
  • 1/2 lemon 
  • 10g coriander seeds or ground 
  • 20g dill herb
  • 1 small celeriac 
  • 150g mayonnaise
  • 40g whole grain mustard  
  • Vegetable oil 
  • Seasoning to taste



  1. First fillet the mackerel and remove the pin bones or get your fish monger to do all the hard work for you.
  2. To make the marinade place the sea salt, sugar, coriander the zest of the limes into a bowl. Mix well then add the chopped dill and the lime juice. 
  3. Marinade the mackerel in the lime mixture for 20 minutes then wash the mackerel well and dry off.
  4. Place a frying pan on to heat up with a little oil, once hot place the mackerel into the pan skin side down. Cook until golden brown then remove the mackerel from the pan onto a tray to cool down. Place in the fridge until needed. 
  5. Take the celeriac and finely slice into julienne. Squeeze over lemon juice, wash well, drain and dry.
  6. Place the celeriac into a mixing bowl then add the mustard and mayonnaise, and check for seasoning. Chill until needed.
  7. Plate the mackerel with the celeriac remoulade to the side and serve.

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