Pan-fried Mackerel With Beetroot And Celery Salad
This recipe for pan-seared mackerel with a tangy pickled shallot salad and beetroot purée is a delightful combination of flavors and textures. The crispiness of the fish skin complements the earthiness of the beetroots, while the vibrant salad adds a fresh and herby finish to each bite. Perfect for a light and nutritious meal that's sure to impress!
— Constant Cookbook
Ingredients
- 4 mackerel
- 1 tbsp vegetable oil
- 25g/1oz butter
- 2 tbsp rice wine vinegar
- 1 tsp caster sugar
- pinch salt
- 2 banana shallots
- 3 tbsp celery leaves
- 2 tbsp chervil
- 50g/1¾oz baby watercress
- 4 tbsp croutons
- 500g/1lb 2oz cooked beetroot
- 1 tbsp French mustard
- 1 tbsp lemon juice
- 3 tbsp olive oil
- salt and freshly ground black pepper
Instructions
- Heat a frying pan until hot, add the olive oil and the mackerel fillets, skin side down, and cook for two minutes until the flesh changes colour halfway up the fish.
- Flip the fillets over and cook for one more minute then remove from the heat and set aside to rest for a couple of minutes.
- Heat the rice wine vinegar and sugar together in a saucepan then add the shallot rings and salt. Leave to macerate for a few minutes.
- Meanwhile, toss the celery leaves, chervil (or parsley), watercress and croutons together.
- Set aside two-thirds of the beetroot.
- Place the remaining beetroot into a food processor and blend to make a fine purée then pass it through a sieve into a bowl.
- Add the mustard and lemon juice then whisk in the olive oil and season to taste with salt and freshly ground black pepper.
- To serve, lay the reserved beetroot onto the plates and top with the pickled shallots.
- Toss the salad with a little of the dressing then place on top of the beetroot slices.
- Add the mackerel fillets then drizzle over more of the dressing.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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