Saturday, 15 November 2014

Devilled Mackerel with Beetroot and Dill Relish

This is a really good way to have beetroot and mackerel. It's not a dish I would ever have thought of as working but it really did. I served it with a little steamed samphire.



Devilled Mackerel with Beetroot and Dill Relish
(Serves 4)
4 mackerel fillets, cut in half
1 tbsp olive oil, plus extra for brushing
1 small pack cooked beetroot (around 300g)
1 small bunch dill, chopped, plus a few sprigs to garnish
2 tsp balsamic vinegar
4 tbsp Dijon mustard
1 tomato, diced, to garnish
Brush the mackerel fillets on the skin side with a little oil, then rub in with your fingertips and season.
Grate the beetroot on a coarse grater into a bowl. Add the olive oil, then sprinkle over the dill and balsamic glaze to taste. Mix gently and season with salt and pepper.
Place the mackerel fillets, skin side up, under a hot grill for about 3 minutes, then turn over. Spread the flesh side with the Dijon mustard and return to the grill for a further 2 minutes.
Place a pile of the beetroot salad in the centre of each plate and top with the mackerel fillets. Serve immediately with the diced tomato.

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