Devilled mackerel with beetroot relish and crème fraîche

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This devilled mackerel recipe from Lewis De Haas sees the fish spiced with a blend of curry powder, smoked paprika and hot cayenne pepper, which is then served up with a deliciously earthy and tangy beetroot relish. The recipe makes way more relish than needed for the dish, but due to the amount of sugar and vinegar, it will keep for months in the fridge.

First published in 2021




Devilled mackerel

Beetroot relish

To serve


  • Blender



Begin by making the beetroot relish. Cook the beetroot in salted boiling water with the thyme until soft – this will take 45–60 minutes depending on the size of the beetroots


Drain the beetroot and, when they become cool enough to handle (but are still very warm), peel them. Roughly dice the flesh into small cubes


Place a pan over a medium heat and add the olive oil. Add the shallot and garlic and sweat for a few minutes until soft. Tip in the chopped beetroot, sugar and red wine vinegar and bring to the boil


Cook slowly for 1 hour, then blitz until smooth. Taste and season, then leave to cool


For the devilled mackerel, preheat an oven to 180ºC/gas mark 4. Mix the dried spices together with a pinch of salt, then rub the mixture all over the mackerel fillets. Place on an oiled baking tray skin-side up then bake for 5 minutes


Serve the mackerel warm with a spoonful of the beetroot relish and a spoonful of the créme fraîche. Grate over fresh horseradish, sprinkle over some crushed peppercorns and drizzle with some extra virgin olive oil to finish

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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