Crispy Fried Mackerel With Trio Of Beetroot

Serves 3 - 4

35 minutes

About the recipe

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.

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