- Serves4
- CourseMain meal
- Prepare30 mins
- Cook55 mins
- Total time1 hr 25 mins
Ingredients
- 500g bunch beetroots, trimmed, scrubbed clean and halved if large
- 1 red onion, thinly sliced
- 3g flaky sea salt
- 2 tsp white caster sugar
- 50ml white wine vinegar
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 3½ tbsp extra virgin olive oil
- 1 lemon, zest, plus extra wedges to serve
- 200ml crème fraîche
- Handful mint leaves, roughly chopped
- Handful dill, roughly chopped, plus extra to garnish
- 4 fresh mackerel fillets, pin-boned
Method
Put the beetroots in a large pan. Cover with water and boil for 45-50 minutes, or until soft – a cutlery knife should pierce them easily.
Meanwhile, put the onion in a bowl with the salt, sugar and vinegar and mix well. Set aside to marinate. Toast the cumin and coriander seeds in a small frying pan until fragrant, then crush in a pestle and mortar (or spice grinder). Stir 1 tbsp oil and the zest of ½ lemon into the crème fraîche. Season.
Drain the beetroots, then rub the skins off while still hot using clean rubber gloves or a clean, old tea towel (it will stain). Dice into roughly 1cm cubes, then toss with the pickled onions, crushed seeds and herbs, 2 tbsp oil and remaining zest of ½ lemon. Season.
Preheat the grill to high. Season the mackerel on both sides, place skin-side up on a baking tray and drizzle with the remaining ½ tbsp oil. Put under the hot grill, and cook until the skin is golden and the flesh cooked through, about 2-3 minutes. Divide the salad between 4 plates, along with a little crème fraîche. Sit a mackerel fillet on top and serve with more crème fraîche, extra dill and lemon wedges to squeeze over.
Cook’s tip
Angela Hartnett serves this recipe on episode 20, season 5 of Dish, the Waitrose podcast. She shreds ⅓ of a red cabbage and adds it to the beetroot salad, mixing in extra juice of ½ a lemon, 1 tbsp olive oil and 20ml creme fraiche.
And to drink...
Angela pairs this recipe with La Perrière Pouilly-Fumé. This crisp, dry white wine is elegantly zesty and refreshing.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,366kJ/ 571kcals |
|---|---|
Fat | 46.9g |
Saturated Fat | 19g |
Carbohydrates | 16.8g |
Sugars | 15.1g |
Fibre | 3g |
Protein | 20.3g |
Salt | 1.3g |