Fresh mackerel is an ideal source of essential omega-3 oils

Serves 4

Prep: 5min

Cook: 8min, plus chilling time

4 mackerel, filleted and pin-boned

2-3tbsp olive oil

1 large carrot, finely sliced

1 banana shallot, finely sliced

2 star anise

Pinch of saffron strands

Half tsp crushed coriander seeds

50ml white wine vinegar

150ml dry white wine

1tbsp caster sugar

Salt

Coriander to serve

METHOD Season the mackerel and lay in a lightly oiled, wide dish. Heat the olive oil in a saucepan and add the carrot, shallot, star anise, saffron, coriander seeds and a pinch of salt. Fry for 2-3min, then add the white wine vinegar, wine and caster sugar. Simmer for 5min, then adjust the seasoning. Pour the hot marinade over the fish and cool. Cover with clingfilm and chill overnight. Serve at room temperature, scattered with chopped coriander leaves, with some crusty bread. The mackerel is best eaten without the skin.

Text © Gordon Ramsay 2008

Photography © Lisa Barber 2008

Each day this week we feature a recipe from Gordon Ramsay's Healthy Appetite, with photography by Lisa Barber, published by Quadrille Publishing on May 4 at £20. Available from BooksFirst at £18, free p&p, on 0870 1608080 or timesonline.co.uk/ booksfirst.

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