Image of Grilled Mackerel with Mash and Beetroot Puree

Grilled Mackerel with Mash and Beetroot Puree

Created by SteveA

A recipe of grilled mackerel with mash potato and beetroot puree.

2 people
Difficulty rating of
Prep time
5 minutes
Cook time
20 mins


  • 2 fillets Mackerel
  • 300g potatoes (mashing, e.g maris piper, desiree, etc)
  • 2 cooked beetroot (not the vinegar cooked variety though)
  • 2 cloves garlic, chopped finely
  • 2 tblspn balsamic vinegar
  • 1 tblspn extra virgin olive oil
  • 3 tblspn to taste horseradish sauce (or fresh horseradish if you have it !)
  • 3 tblspns butter
  • 50ml milk
  • to taste salt & pepper
  • 1 teaspoon red wine vinegar (optional)

Recipe Method

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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