- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
For the fish
- 1 whole mackerel, cleaned and gutted
- small handful flat leaf parsley
- 1 knob of butter
- ½ lemons, sliced into thin pieces
- 2 sprigs thyme
For the beetroot
- 4 tbsp red wine vinegar
- 3 tbsp sugar
- ½ red beetroot, peeled and sliced into julienne
- ½ golden beetroot, peeled and sliced into julienne
- ½ lemons, juice only
- olive oil, for drizzling
- ½ tsp thyme
- 1 tsp freshly grated horseradish
- 2 slices rye bread, to serve
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.
7. 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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