Ingredients Jump to Instructions ↓

  1. 1 whole mackerel , cleaned and gutted

  2. small handful flat leaf parsley

  3. 1 knob of butter

  4. 1/2 lemon , sliced into thin pieces

  5. 2 sprigs thyme

  6. 4 tbsp red wine vinegar

  7. 3 tbsp sugar

  8. 1/2 red beetroot , peeled and sliced into julienne

  9. 1/2 golden beetroot , peeled and sliced into julienne

  10. 1/2 lemon , juice only

  11. olive oil , for drizzling

  12. 1/2 tsp thyme

  13. 1 tsp freshly grated horseradish

  14. 2 slices rye bread , to serve

Instructions Jump to Ingredients ↑

  1. For the fish: stuff the cavity of the mackerel with a handful of parsley and a small knob of butter.

  2. Slash the skin on each side of the fish several times and tuck a thin slice of lemon and a little thyme into each slash. Season the skin with sea salt.

  3. Heat a griddle pan until very hot, and cook the fish for 5-6 minutes on each side, or until the skin is charred and the flesh is cooked through.

  4. For the beetroot: while the fish cooks, heat the vinegar and sugar together in a small pan, until the sugar has dissolved. Turn off the heat, stir in the red beetroot and leave to one side.

  5. Place the golden beetroot in a small bowl and pour over the lemon juice, a drizzle of olive oil, the thyme leaves and seasoning 6. Place a spoonful of red beetroot on a plate, followed by a layer of golden beetroot on top. Place the fish on top of the beetroot.

  6. Mix a little olive oil with any remaining vinegar solution to make a dressing and drizzle over the fish. Finish with a sprinkling of freshly grated horseradish and serve with rye bread.


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