Roast chunks of beetroot and potato in a little olive oil for about 40 minutes (at 200C/180Fan/G6). Slash the fish along the skin side and season with salt, pepper and cayenne pepper. Heat some oil and add the mackerel fillets along with the zest of a lemon. Fry on each side for 2-3 minutes at a fairly high temperature until the skin is brown and crisp.
Dress the potatoes and beetroot with lemon juice, crème fraîche (I used double cream, seeing as that was all there was to hand) and plenty of chopped chives.
A simple recipe submitted to Jacqueline at the Leather District Gourmet for the Teach a Man to Fish event.
The recipe as printed, for it is from a copy of Delicious, suggests a Muscadet to accompany but a Sauvignon Blanc became my wine of choice, see Spittoon for details.
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