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

  • Beetroot relish            

  • 2 large shallots, finely chopped

  • 450g fresh medium beetroot, peeled and grated  

  • 1tsp caster sugar

  • 1 small bunch dill, chopped freshly ground black pepper

  • 45ml/3tbsp syrupy balsamic vinegar

  • 1 tbs extra virgin olive oil

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For the horseradish crème fraiche

  • 150ml/ ¼ pint cream fraiche

  • 2tsp hot horseradish sauce or to taste squeeze lemon

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Method

  1. Gently rub the mackerel fillets with a little rapeseed oil. Press the dill onto the flesh side and season the fillets.

  2. Mix the horseradish crème fraiche ingredients together season and set to one side. Combine the beetroot relish ingredients together season to taste

  3. 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.

  4. To serve, spoon the beetroot on each serving plate and top with the mackerel fillets. Serve with horseradish crème fraiche.