Potted Mackerel: A Recipe from John Stanyer at The Butcher’s Hook

Potted mackerel and crusty bread

We’ve worked with The Butcher’s Hook in Fulham for many years and were thrilled when they opened their second site in Ravenscourt Park in August.

Serving innovative food and drink, The Butcher's Hook has collected many local and national awards, including The Publican's Best Wine & Food Matching and Best Wine Pub.

This recipe is from John Stanyer, Head Chef at The Butcher’s Hook in Ravenscourt Park.

Ingredients (Serves 4)

  • 6 Mackerel fillets, bones removed.
  • 1 garlic clove 3 bay leaves
  • 100g butter, melted
  • Small bunch parsley
  • 2g cayenne pepper
  • 2g ground mace
  • 4g paprika
  • Juice of 1 lemon
  • Salt
  • Black pepper


Preheat your oven to 170 degrees. Lie the mackerel skin down on a baking tray with baking parchment, thinly slice the garlic and place a piece on top of each fillet, break the bay leaves in two and also place on top of each fillet. Bake for around 7-8 minutes until the fish is just cooked through, remove from the oven and allow to cool.

Once they have cooled remove the skins, garlic and bay leaves and flake the flesh into a mixing bowl, checking carefully for bones. Add the lemon juice, parsley, all of the spices and half of the butter. Mix and season to taste. Place the mixture evenly into four ramekins and press down gently with a tablespoon, add the remaining butter to coat the top of the mix and leave to set in the fridge for at least 30 minutes

Serve with a slice of crusty bread and horseradish cream.













Our wine match for this dish is the Suavia Soave Classico. Mackerel fish has a strong flavour, so you want a wine that is light, fresh, and with delicate flavours. You could also try it with an unoaked Chardonnay, such as the Cosecha Tarapaca, or the Terre Forti Trebbiano Chardonnay. And if you're in the mood for celebrating, the Palmer & Co. Brut Champagne is also a superb match!

12th September 2014

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