Crispy Fried Mackerel With Trio Of Beetroot

Jack Kirwan from Sprout & Co. shows off the versatility with a trio of beetroot paired with simple, crispy, fried mackerel fillets. Don’t be put off by the number of elements in this dish, it is deceptively simple.

Ingredients

  • 6 Fresh Mackerel fillets (Pin boned)
  • 6 Baby beetroots parboiled
  • 1 x large Pre-cooked beetroot
  • 125ml yoghurt
  • 1tsp fresh horseradish grated
  • 1 garlic clove
  • Juice of one lemon
  • 50ml maple syrup
  • 125g parsley
  • 125g lovage
  • 100 ml olive oil
  • 100 ml sunflower oil
  • 1 large or two small beetroots peeled and diced
  • 100g white rice vinegar
  • 1tsp fennel seeds
  • 100g caster sugar

Step 1 - Prep

For the pickle, add rice wine vinegar, fennel seeds and caster sugar into a pot. Bring to the boil and then cool. Add 2 baby beets(or one large) peeled and diced to this mix and leave overnight.

Step 2 - Cook

To make the tzatziki take 1 large precooked beet, yoghurt, garlic clove, lemon and maple syrup and place in a blender and blitz. Add the grated horseradish. To make the herb oil pick the herb leaf off the stalks and add to the olive oil with the garlic. Blend for 7 minutes until the color is vibrant green. Sauté parboiled baby beets in a pan with some oil. Once finished set beets aside and add mackerel to pan adding more oil in necessary. Cook on the skin side until crispy. Once crispy, turn the mackerel and cook lightly on the flesh side.

Step 3 - Serve

Plate up the beetroot elements with the crispy mackerel on top, dress with the herb oil.

Ingredients

  • 6 Fresh Mackerel fillets (Pin boned)
  • 6 Baby beetroots parboiled
  • 1 x large Pre-cooked beetroot
  • 125ml yoghurt
  • 1tsp fresh horseradish grated
  • 1 garlic clove
  • Juice of one lemon
  • 50ml maple syrup
  • 125g parsley
  • 125g lovage
  • 100 ml olive oil
  • 100 ml sunflower oil
  • 1 large or two small beetroots peeled and diced
  • 100g white rice vinegar
  • 1tsp fennel seeds
  • 100g caster sugar

Step 1 - Prep

For the pickle, add rice wine vinegar, fennel seeds and caster sugar into a pot. Bring to the boil and then cool. Add 2 baby beets(or one large) peeled and diced to this mix and leave overnight.

Step 2 - Cook

To make the tzatziki take 1 large precooked beet, yoghurt, garlic clove, lemon and maple syrup and place in a blender and blitz. Add the grated horseradish. To make the herb oil pick the herb leaf off the stalks and add to the olive oil with the garlic. Blend for 7 minutes until the color is vibrant green. Sauté parboiled baby beets in a pan with some oil. Once finished set beets aside and add mackerel to pan adding more oil in necessary. Cook on the skin side until crispy. Once crispy, turn the mackerel and cook lightly on the flesh side.

Step 3 - Serve

Plate up the beetroot elements with the crispy mackerel on top, dress with the herb oil.