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Grilled Mackerel with Sweet and Sour Beetroot and crumbled goat’s cheese
Grilled Mackerel with Sweet and Sour Beetroot and crumbled goat’s cheese
Pairing the classic combination of mackerel, beetroot and goats cheese is always a winner. Pickling the beetroot in this recipe gives the whole dish a sharp and refreshing twist; a certain crowd pleaser.
Ingredients
- 4 whole mackerel fillets 2 packs
- 2 tbsp soy sauce
- 1 whole shallot thinly sliced
- 25 g pickled ginger finely sliced
- 3 tsp black sesame seeds toasted
- 3 tsp chives finely chopped
- 2 tsp vegetable oil
- 1 drizzle olive oil to serve
- 500g whole beetroot cooked, not in vinegar
- 1 whole bay leaf
- 100 g honey
- 150 ml red wine vinegar
- 1 tbsp black peppercorns
- 2 tsp wasabi
- 100 g crème fraîche
- 100 g goats cheese crumbled
Instructions
- To make the sweet & sour beetroot, mix the vegetable and olive oil, bay leaf, honey, red wine vinegar and black peppercorns with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large bowl. Add the beetroot and chill overnight making sure the beetroot is fully covered.
- The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 minutes while you make the dressing. Whisk together the wasabi and crème fraiche, seasoning to taste. Heat your grill to its highest setting.
- Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish
- Grill the mackerel fillets under the grill placed on a wire rack over an oven able tray.
- To serve ,place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, crumble the goats cheese over the top and serve immediately.
Notes
Making the pickling liquor and pickling the beetroot overnight might feel like a lot of work but it is well worth it. It will make cooking on the day a lot easier. This really is a show-stopper of a dish.
Tried this recipe?Let us know how it was!
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