Mackerel, Rhubarb, Turnips, Elixir de Spa

Vilhjalmur Sigurdarson - Souvenir
  • 4 large mackerel fillets
  • coarse sea salt
  • 2 stems of rhubarb
  • white balsamic vinegar
  • fine salt
  • 8 small turnips
  • sunflower oil
  • extra virgin olive oil
  • 5 cl Elixir de Spa
  • a handful of lovage


  1. Run your fingers over the mackerel fillets from the tail for any stray bones and remove them using tweezers.
  2. Cover the mackerel fillets with a layer of coarse sea salt and pickle for about 10 minutes. Gently wash the mackerel under cold running water, pat dry, cover, and chill.
  3. Peel the rhubarb and slice thinly using a mandolin. Put in a sealable container, sprinkle with white wine vinegar and a pinch of salt, and keep refrigerated.
  4. Blanch the turnips for 2 minutes in boiling water until just cooked. Refresh in cold water.
  5. Sprinkle sunflower oil on the mackerel fillets, and fry skin-side down in a non-stick pan over high heat until the skin is crispy. Degrease on kitchen paper and arrange on a deep plate.
  6. Season the turnips with a pinch of salt and sprinkle with olive oil. Arrange around the mackerel.
  7. Roll up some rhubarb slices and place on the fillet.
  8. Whisk together 1 tbsp rhubarb juice with 3 tbsp olive oil and add Elixir de Spa to make a vinaigrette. Drizzle around the fish.
  9. Finish with some lovage.