Charred mackerel with beetroots and anchovy crème fraiche

The sweet earthiness of fresh beetroot is the perfect foil for full-flavoured mackerel. This recipe is just the job for a light lunch or supper, and a real conversation piece as a dinner party starter. Go see your local greengrocer and fishmonger then get creative!

This recipe by Surrey chef Maxwell McKenzie makes stunning use of one of the UK's best winter vegetables - fresh beetroot. The sweet beets are the perfect foil for the big flavoured mackerel.

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Ingredients

• 2 large mackerel fillets
• 3 tbsp crème fraiche
• 100 ml olive oil
• 2 purple beetroots
• 60 ml cider vinegar
• 50 ml red wine vinegar
• 2 candy beetroots (if you cannot find the additional varieties of beetroot, then purple ones will do the job just fine!)
• 50 g caster sugar
• Salt and pepper
• 2 golden beetroots (if you cannot find the additional varieties of beetroot, then purple ones will do the job just fine!)
• 1 anchovy fillet
• Coriander to garnish

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Serves 4

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Recipe Contributed by

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Published 2014-07-07T12:05:49-01:00

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Tags

Vegetables Fish

For the Beetroots:   

1.  Preheat your oven to 150°c.

2. Place both the purple beetroots in a roasting tray along with a splash of red wine vinegar, touch of olive oil, salt and pepper. Cover with tin foil and roast until soft and tender. Leave covered with foil to cool.

3. Next, place the cider vinegar, sugar and water in a saucepan and bring to the boil. Put to one side once all of the sugar has been dissolved. Next, thinly slice the golden beetroots and put into the pickling liquor. Return to the heat and cook for around 4 to 5 minutes, until the beetroots start to soften.  Put to one side and leave to cool.

4. Lastly, slice your candy beetroots as thin as possible and put into iced water. this will ensure they stay very crisp and will not dry out.

5. Return to the braised beetroots, gently rub the skin from the outside of the beetroot and slice around ¾ mm thick. Reserve the cooking juices in the bottom of the tin.

For the Anchovy Dressing:

1. Finely chop the anchovy, puree with the back of a knife and then add to the Crème Fraiche. Season  with pepper and a little vinegar (no salt required).

For the Vinaigrette:      

1. Add the olive oil, red wine vinegar and the cooking juices from the braised beetroots together. Check

2. for seasoning.

For the Mackerel:                                               

1. Heat a medium (preferably non-stick) saucepan over a high heat, until it just starts to smoke.

2. Lightly oil and season the mackerel fillets, then place skin side down into the pan, pressing down lightly so as maintain contact with the pan, cook for approximately 1 minute, so the fish is still pink on the very top.

3. Remove from the heat and leave in a warm area (the side of the stove is ideal) for 2 or 3 minutes. This will help the fish to retain its moisture, and relax after the stress of high heat.

To dress:                             

Place a couple of pieces of pickled beetroots on the bottom of the plate, followed by a couple of the braised pieces. Next, place the mackerel on top. Put a couple of dots of the anchovy crème fraiche on the plate, followed by the raw candy beetroot slices. Finally, drizzle some of the beetroot dressing over the top and finish with the coriander on top.

Thanks for Surrey-based chef Maxwell Mackenzie for sharing this recipe with us. Look out for Maxwell's pop up restaurants (the next one is at The Vintage Tea Shop in Reigate on March 15 and 16, 2013 find details on our Surrey food events page or visit Maxwell's website for more info www.maxwellmckenzie.co.uk).