The add-on to Spittoon - Recipes, Photographs and Travel
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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This recipe sounds fantastic! Beetroots have been missing from my life so far this year – something I shall have to rectify. I imagine they would go very well with mackerel.
If you are concerned about sustainable fish, then tins of tuna are probably precisely what you shouldn’t be eating. I understand that tuna, like cod, is among the most endangered of them all.
It looks so moist the fish and well cooked with just a drizzle of dressing over the potatoes and a fine touch with the chives…excellent
Mmm, I adore mackerel! Seldom am I so fond of something that’s so good for me
) This looks good and worth bookmarking.
Love beetroot and mackrel so def something to try!