Devilled mackerel with beetroot relish and crème fraîche



First published in 2021
Share recipe




Devilled mackerel

Beetroot relish

To serve


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

  • 40ml of olive oil
  • 4 shallots, chopped
  • 1 garlic clove, chopped
  • 700g of sugar
  • 500ml of red wine vinegar

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

First published in 2021
Share recipe