Grilled mackerel, beetroot puree & horseradish cream
Grilled Mackerel, Beetroot Puree & Horseradish Cream
Mackerel is a great fish to cook with. It‘s full of healthy omega
oils, looks great and has a fantastic creamy flavour. It’s also
great value, abundant, and available all year round.
Once the beetroot purée is made, which can be done in advance, this dish can be made in minutes so it’s a great starter
or light supper.
Ingredients
- FOR THE BEETROOT PUREE:
- 1 tbsp olive oil
- 1 banana shallot, roughly chopped
- 1/2 clove garlic, roughly chopped
- 2 large cooked beetroot , roughly chopped
- 1/2 tbsp balsamic vinegar
- 1 tbsp creme fraiche
- FOR THE HORSERADISH CREAM:
- 2 tbsp double cream
- 2 tbsp creamed horseradish (from a jar)
- 2 tbsp creme fraiche
- 1/2 tbsp chopped chives
- 1 tsp lemon juice
- Sea salt and freshly ground pepper
- TO SERVE:
- 2 fresh mackerel
- 8 ripe blackberries, halved
Instructions
1. To make the beetroot puree, gently sweat the shallot and garlic until soft but not coloured. Add the beetroot and vinegar and cook until sticky. Take off the heat, stir in the crème fraîche and blend to a puree. 2. Meanwhile, mix together the horseradish cream ingredients.3. Remove the fillets from each mackerel and take out
the pin bones - ask your fishmonger if you’re not sure
how to do this.4. Preheat your grill to high.5. Lightly score the mackerel skin at 2cm intervals. Place
skin side up on an oiled baking tray and cook under the
hot grill for 4 minutes, until the skin is crisp and the
fish cooked. Set aside to rest. 6. Serve with a spoonful of the puree, the horseradish cream and some fresh blackberries.
Details
Prep time: Cook time: Total time: Yield: Serves 4