Tom Kitchin recipe: Mackerel with beetroot salad
Recipe: Mackerel with beetroot salad
MANY people are aware of the health benefits of eating oil-rich fish, but are sometimes reluctant to cook it at home themselves. Yet most species of oily fish are easy to prepare, quick to cook and also good value. Oil-rich fish have oil distributed throughout their bodies, unlike white fish, where the oil is concentrated in the liver. They’re packed with omega-3, proteins and vitamins, which make them the perfect healthy mid-week supper to feed the whole family.
Ingredients
- 4 mackerel fillets
- 50g Dijon mustard
- 100g oatmeal
- 100g cooked new potatoes
- 200g cooked beetroot
- 50g broad beans
- lemon wedge
- selection of raw summer vegetables and chives
- For the horseradish cream
- 250ml whipping cream
- 1 tsp red wine vinegar
- 1 tbsp freshly grated horseradish (I recommend you try to find some fresh horseradish from your local farmers’ market as it tastes so much better)
- 1 tsp crème fraiche
- sea salt
Serves: 4 Difficulty: Medium Time to cook: 15 mins
Method
For the horseradish cream Whip the cream in a bowl until it holds firm peaks. Add the wine vinegar and whisk briefly to incorporate. Fold in the freshly grated horseradish and the crème fraiche and season with salt to taste.
For the Mackerel Preheat the grill. Check the mackerel fillets for bones. Place the mackerel on to oiled tinfoil, skin side up, and brush the skin with mustard and then dip the fillet into the oats. Place the fillets under the grill for 5-6 minutes until cooked. Serve with a potato, broad bean and beetroot salad, horseradish cream, a lemon wedge and raw summer vegetables. Scatter chives on top.