Crispy Mackerel with Creamy Celery Root Mash Delight

Crunchy fish skin, creamy mash. You get this vibe—a bit rustic, messy even, but with something sharp going on. The celery root, it smells earthy, slightly sweet. Garlic and green onions sneak in softly while the mackerel sizzles loud in the pan. Oil coats everything, tiny bubbles pop. And those microgreens? Just tiny bursts of fresh bitterness, unexpected texture. It’s a plate you kinda want to dive into fast, before it cools down too much.

Why You’ll Crave It

• The skin on mackerel gets golden and crisp, almost crackly—pure texture heaven.
• Celery root mash is creamy but with a touch of rustic, slightly sweet earthiness.
• Garlic and green onions mingle subtly through the mash, adding a soft punch.
• Quick roasting of green onions adds a smoky, charred bite that contrasts nicely.
• Microgreens or tender sprouts finish each bite with freshness and a slight peppery zing.

I often pick greens like radish sprouts if I want just a hint of spice on the side.

What You’ll Need

• Celery Root: about 450 grams peeled and diced into cubes, something like 3 cups; that earthy base
• Garlic Cloves: 3 smashed, kinda mellow but still punchy
• Green Onions: 3, sliced in thin rounds plus 3 more, halved lengthwise for roasting
• Fresh Parsley: a good handful, chopped roughly for herbal brightness
• Unsalted Butter: 60 grams, softened, to keep it smooth and rich
• Mackerel Fillets: roughly 600 grams, skin on, cut into 7 or 8 pieces
• Olive Oil: 2 tablespoons plus a little more for drizzling later
• Turnip or Extra Celery Root: 1/3 cup diced small, for a subtle crunch surprise
• Microgreens: about half a cup, ideally cress or peppery sprouts

Easy How-To

Cook the Veggies First

Fill up a big pot with salted water, bring it to a rolling boil. Toss in the celery root cubes, let them cook for 20 minutes or so. Maybe add in the crushed garlic and sliced green onions near the end—for about 3 extra minutes. By then the onion sweetness will be mellow and the garlic less aggressive. Drain but hold onto that earthy steam. Toss parsley in right after, fold everything together gently as it cools just a bit.

Mash Magic

Switch to your food processor or blender. Dump in the veggies and herbs with the butter. Pulse until it’s all glossy and creamy but still a little textured. Taste it—salt, pepper, maybe a smidge more butter if it’s a bit dry.

Sizzle the Fish

Now heat your nonstick pan to medium-high, about a flick away from hot. Drizzle in the oil, then carefully lay the mackerel skin side down—without flipping them over yet. Season with salt and pepper. Grab a small plate or a metal pan to gently press on top of the fish, keeps those fillets flat. Cook for about 5 minutes—skin should be crisped and golden, not burnt. Remove the weight, flip quickly, give it another minute or so for the flesh to finish but still stay juicy. Fish out, keep warm.

Flash-Roast the Onions

Same pan, still hot. Toss in the halved green onions with a sprinkle of salt and pepper. Sauté for 2 minutes or until they start to char and soften. That char adds a slightly smoky surprise.

Bring It All Together

Spread the mash across plates or shallow bowls. Nestle the crispy mackerel right on top. Scatter the roasted onions, the tiny diced turnip or extra celery root bits, and mound a small bunch of microgreens. Finish with a drizzle of olive oil—just a whisper—and crack fresh pepper across. Dive in while it’s still warm.

Good to Know

• Overcooking mackerel makes it dry fast. Keep a close eye on the timing—skin side first, then quick flip.
• Using turnip adds subtle crunch and a slightly peppery bite—feel free to swap with radishes for a twist.
• Butter in the mash can be swapped with olive oil for a lighter version but expect less creaminess.

Serving Ideas

• Serve this with a chilled glass of dry white wine, think Sauvignon Blanc or a crisp Pinot Grigio.
• Try alongside a simple green salad dressed with lemon and olive oil to keep things fresh.
• Add a wedge of lemon or a splash of cider vinegar to cut through the butter richness.

Top Tricks

• Press the fish with a weight to get that skin super crisp without curling or burning.
• Cool the celery root slightly before blending or mashing, helps keep the texture right.
• Use microgreens or fresh herbs not just for looks but for a fresh, peppery pop in every bite.

Frequently Asked Questions

Can I use frozen mackerel fillets for this?

Yep, but thaw them fully in the fridge first and pat dry before cooking. Moisture on the skin stops it from crisping up properly.

What if I don’t have a food processor? Can I just mash by hand?

Totally! Use a sturdy masher and mix well with softened butter. The mash will be chunkier, which actually can be nice for rustic texture.

Is the celery root mash taste anything like potato?

Not quite. Celery root is earthier, a bit nuttier and less starchy. It stands up better to strong-flavored fish like mackerel.