- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon superfine sugar
- 1/2 cup sunflower oil
- 1 tablespoon finely chopped dill
- Kosher salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 3 tablespoons minced rosemary
- 1/2 teaspoon finely grated lemon zest
- Four 6- to 7-ounce Boston or Spanish mackerel fillets
- In a medium bowl, whisk the egg yolk, mustard, vinegar and sugar. Gradually whisk in the sunflower oil; as the mayonnaise starts to emulsify, add the oil in a thin stream, whisking constantly, until thickened. Stir in the dill and season with salt and pepper.
- Light a grill or preheat a grill pan. In a bowl, whisk the olive oil with the garlic, rosemary and lemon zest. Brush the mixture over the mackerel fillets; season with salt and pepper.
- Grill the fillets skin side down over high heat until the skin is nicely charred, about 2 minutes. Turn the fillets and grill until just cooked through, about 2 minutes longer. Serve the mackerel with the mustard-dill mayonnaise.
Instead of making the mayonnaise from scratch, you can mix 1/2 cup prepared mayonnaise with the mustard, sugar and dill.
Minerally, dry Alsatian Riesling.