Devilled mackerel with beetroot relish and crème fraîche

by Lewis de Haas
Return to Recipe
Print

Ingredients

Fish & Shellfish

  • 4 fresh mackerel fillets, as large as you can find

Spices & Dried Herbs

  • 1 tbsp of curry powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • pink peppercorns, crushed

Store Cupboard

  • Maldon salt
  • 700g of sugar
  • fresh horseradish

Fruit & Vegetables

  • 1kg red beetroot
  • 4 shallots, chopped
  • 1 garlic clove, chopped

Salad & Fresh Herbs

  • 1 sprig of thyme

Oils & Vinegars

  • 40ml of olive oil
  • 500ml of red wine vinegar
  • extra virgin olive oil

Dairy

  • 4 tbsp of créme fraiche