Skip to main content

Grilled mackerel with dill cream and fennel and broad-bean salad

Recipe by: Nikolaj Juel
Serves: 4


Prepare this dish on Grill '17, Morsø Jiko, Grill '71 Table or Forno Gas

Fresh mackerel is one of my absolute favourites. It has to be perfectly fresh, though. The mackerel is rich on oils and therefore extremely healthy. But this also means that it will not keep for very long.

So, only cook this dish if you can be sure to get perfectly fresh fish. You decide the freshness of the fish by checking whether the eyes are shiny and the meat firm and supple. 

Dill cream 

Put the crème fraîche into a bowl together with dill and red-wine vinegar. Sample the cream adding salt and pepper. 


Grill the broad beans in their pods till there are distinct black marks on the skin. Grill the fennel slices and put them into a bowl. Pod the beans and put them into the bowl with the fennels. Season with salt and pepper. Squeeze the juice out of ½ lemon over the vegetables. Add 3 tsp of olive oil. Mix well and add salt, pepper, and additional lemon juice to taste.

The fish

Season the inside of the mackerels with salt and pepper and stuff with lemon slices, dill, and parsley.

Drizzle a bit of olive oil onto the skin of the mackerels and season with salt and pepper.

Place the fish on the grill. Grill for 6-8 minutes till the eyes of the fried side are milky white, and you have fine grill marks. Turn the fish and grill for another 6-8 minutes.

Serve the fish with fennel and broad-bean salad and dill cream.


Dill cream 

  • 250 ml organic crème fraîche 38%
  • A bunch of dill, plucked and finely chopped
  • 1 tsp red-wine vinegar
  • Salt and pepper


  •  2 fennel, chopped lengthwise into 2 mm slices
  • 20 pods of broad beans
  • ½ garlic clove, crushed with a pinch of salt
  • The juice of ½ lemon
  • 3 tsp olive oil
  • Salt and pepper

The fish

  • 2 mackerels
  • 1 lemon, cut into slices
  • A few sprigs of dill and broadleaved parsley
  • Olive oil
  • Salt and pepper