Devilled mackerel with beetroot relish and crème fraîche

PT30M

PT1H

First published in 2021
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Ingredients

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Devilled mackerel

Beetroot relish

To serve

1

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

2

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

3

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
4

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

5

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

6

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
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