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A recipe of grilled mackerel with mash potato and beetroot puree.
For the beetroot puree -
Add the garlic and olive oil to a pan on a low heat, and fry for a couple of minutes until soft. Next, add the beetroot, along with any juice from them, into the pan with the garlic. Using a hand blender, puree the beetroot and garlic until smooth. Add the vinegar, and mix in, then very gently warm the beetroot on a low heat till warm. Once the puree is hot, take it off the heat, and at the last minute add the horseradish sauce. Check the seasoning and add salt if required. If you like it slightly more acid, then add a teaspoon of red wine vinegar for extra bite.
For the mash -
Wash and peel the potatoes, then cut into small cubes. Add the potatoes to a pan of salted water, and bring to the boil, then simmer for around 15 minutes until the potatoes are soft. Once soft, drain the potatoes, add the butter, milk (or cream if you want!) pepper and mash till smooth. Check seasoning and add extra salt/pepper if required.
For the mackarel -
Put the mackarel fillets under a medium high grill for around 3-5 minutes (if already cooked) skin side up - or if fresh, for around 5 minutes each side till you can just peel the flesh off the bone (the skin should be slightly charring as well).
Serve and enjoy :-)
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