Devilled Mackerel with Beetroot Relish Recipe

4
30 minutes

Ingredients

Devilled mackerel

  • 4 fresh mackerel fillets, as large as you can find
  • 1 tbsp of curry powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Maldon salt

Beetroot relish

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

To serve

  • 4 tbsp of créme fraiche
  • fresh horseradish
  • extra virgin olive oil
  • pink peppercorns, crushed

Method

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

  • 1kg red beetroot
  • 1 sprig of thyme
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

  • 1 tbsp of curry powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Maldon salt
  • 4 fresh mackerel fillets, as large as you can find
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

  • 4 tbsp of créme fraiche
  • fresh horseradish
  • pink peppercorns, crushed
  • extra virgin olive oil