Mackerel with marinated beetroot

  • Serves 4
  • Takes 15 minutes to make, 15 minutes to cook, plus cooling
  • Easy
This recipe of filleted whole mackerel and marinated beetroot is fresh tasting, simple and delicious.

Nutritional info per serving


  • Calories571kcals
  • Fat28.9g (11.2g saturated)
  • Protein15.6g
  • Carbohydrates22.3g (13.1g sugar)
  • Salt0.3g

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  • 2 raw beetroot, sliced thinly on a mandoline
  • 2 whole mackerel, filleted (you can ask your fishmonger to do this) and pin-boned
  • 1 tbsp vegetable oil
  • 200ml double cream
  • 50g fresh horseradish, grated (or use English Provender Co Hot Horseradish, widely available)
  • Squeeze of lemon juice
  • Small bunch of fresh dill to garnish


For the beetroot marinade

  • 250ml ruby port
  • 250ml malt vinegar
  • 125g caster sugar
  • 3 bay leaves
  • 10 black peppercorns


  1. Mix the marinade ingredients in a saucepan with 200ml water, then reduce by three-quarters over a medium heat. Cool slightly, then add the beetroot. Cool completely, then cover with cling film and chill in the fridge until needed.
  2. Cut each mackerel fillet into 3 pieces. Season, then heat the oil in a frying pan over a medium heat and fry, skin-side down, for about 3 minutes. Turn over carefully and cook for a further minute or so. Place on kitchen roll to remove the excess oil, then set aside.
  3. Whisk the cream to soft peaks, then stir through the horseradish. Add the lemon juice, then season.
  4. To serve, remove the beetroot from the marinade and arrange on 4 serving plates. Add 3 pieces of mackerel per plate and top with a spoonful of the horseradish cream. Garnish with fresh dill and serve immediately.
  • There’ll be leftover horseradish cream. It will keep, chilled, for 3 days, as will the beetroot.
  • Mackerel can clash with wine, but a crisp, dry, unoaked white will go well. A premium vinho verde from Portugal, or a refreshing Italian white such as Soave or Verdicchio, will be fab.

From February 2011

Main Ingredients:

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