Cardamom Leaves steamed mackerel


(For 4 persons)

• 4 Cardamom Leaves (equally large)
• 4 Mackerel fillets (raw) cleaned and boneless
• Salt
• Pepper
• Oil
• Lemon/lime juice
• 1 bowl Salad Pea
• Frisee lettuce
• Truffle mayonnaise
• Steam Basket


  • Cut the fillets into equally large portions, place them skin down and season with salt and pepper.
  • Then take the Cardamom Leaves and cut them inside to help the flavouring. Wrap the fillet with the leaf inside, from head-side to tail and place a skewer through the fillet to hold it in place.
  • Steam it for 3-4 minutes in the steamer basket over a pan of boiling water, remove the skewer and cut the roll into three equal bite slices.


  • By using salt between the fish and the Cardamom Leaves you get the best flavour transfer. Instead of a steamer basket, you can also use a pan with a lid and sieve it, as long as it shut. Use the truffle mayonnaise with discretion.

Serving tip:

  • Put the three equal circles of mackerel on a plate of your choice.
  • Place in the middle, adding some frisee lettuce and some Salad Pea. Squeeze over the dish some lemon or lime juice and garnish the plate with truffle mayonnaise.
  • You may use fish lemon sole fillets instead, depending on what is available in season.

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