Meals and Courses

  • 4 small mackerel, filleted
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 large raw beetroot
  • 2 garlic cloves, sliced
  • 4 thyme sprigs
  • 2 tablespoons olive oil, plus extra for drizzling
  • 150 ml (¼ pint) crème fraîche
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped chives
  • 1–2 tablespoons creamed horseradish

Wash the beetroot well. Wrap the beetroot in a foil parcel with the garlic, thyme, salt and pepper to taste and oil. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for around 1 hour until the beetroot is cooked and a knife can easily be inserted into the centre. Once cool enough to handle, peel the beetroot. Cut into bitesized pieces, drizzle with a little oil and season with salt and pepper. Set aside.

Mix together all the horseradish cream ingredients, if using, and season with salt and pepper.

Place the fish on a nonstick baking sheet, skin-side up. Brush the skin with the oil and season with salt and pepper. Cook under a preheated grill on this side until the skin is crispy, about 3 minutes, then carefully turn over and cook for a further 2 minutes on the other side.

Serve the mackerel with the roasted beetroot and horseradish cream, if using.

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