

LESLEY WATERS COOKERY SCHOOL
Pan Fried Mackerel with Beetroot Relish & Horseradish Crème Fraiche
Serves 4 as a starter or 2 as a main course.
As seen on the Anolon UK stand at the BBC Good Food Show - Winter 2018.
Ingredients
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Beetroot relish
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2 large shallots, finely chopped
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450g fresh medium beetroot, peeled and grated
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1tsp caster sugar
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1 small bunch dill, chopped freshly ground black pepper
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45ml/3tbsp syrupy balsamic vinegar
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1 tbs extra virgin olive oil
For the horseradish crème fraiche
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150ml/ ¼ pint cream fraiche
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2tsp hot horseradish sauce or to taste squeeze lemon
Method
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Gently rub the mackerel fillets with a little rapeseed oil. Press the dill onto the flesh side and season the fillets.
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Mix the horseradish crème fraiche ingredients together season and set to one side. Combine the beetroot relish ingredients together season to taste
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Heat a medium non-stick frying pan. Cook the mackerel fillets skin side down first for approx 3/4 minutes until the skins is crisp and very golden. Turn over and cook for a further 30 seconds or until just cooked.
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To serve, spoon the beetroot on each serving plate and top with the mackerel fillets. Serve with horseradish crème fraiche.