Mackerel with marinated beetroot

Ingredients

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

Ingredients

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

Method

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.
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.
Whisk the cream to soft peaks, then stir through the horseradish. Add the lemon juice, then season.
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.

Method

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.
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.
Whisk the cream to soft peaks, then stir through the horseradish. Add the lemon juice, then season.
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.

delicious. tips

There’ll be leftover horseradish cream. It will keep, chilled, for 3 days, as will the beetroot.

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