Herbed mackerel with beetroot purée and mushrooms
Herbed mackerel with beetroot purée and mushroomsSubscribe to Sainsbury's magazine
It sounds unusual, but mackerel, beetroot and mushrooms are a delicious combination with powerful immune-boosting properties. This recipe also takes care of one portion of oily fish for the week. Serve with a grain, such as nutty-tasting spelt, or quinoa
- 15g unsalted butter
- 2 echalion shallots, peeled and finely chopped
- ½ x 400g pack cooked and peeled beetroot, diced
- ½ tsp balsamic vinegar
- a pinch of freshly grated nutmeg
- a squeeze of lemon juice
- 2 mackerel fillets, any bones removed
- ½ tbsp extra- virgin olive oil, plus extra for brushing
- 1⁄4-½ tsp herbes de Provence, or other herb mix
- 100g mixed mushrooms, including oyster mushrooms if possible, trimmed, torn or sliced as necessary
- For the beetroot purée, melt half the butter in a saucepan over a medium- low heat, and fry half the shallots for a couple of minutes until softened, stirring frequently. Add the beetroot and fry for another few minutes until glossy. Purée the contents of the pan in a blender with 2 tablespoons of water, the vinegar, nutmeg, lemon juice and seasoning to taste.
- 10 minutes before eating, score the mackerel skin diagonally at 3-4 cm intervals, brush with oil on both sides and season, then scatter over the herbs. Heat a nonstick frying pan over a medium heat and fry the fillets skin-side down for about 3 minutes until golden and crispy and the flesh is cooked through by about two thirds, then turn and cook for 1 minute longer on the flesh-side. Remove to a warm plate.
- Meanwhile, heat another large nonstick frying pan over a medium-high heat, add the remaining butter and the olive oil, and briefly fry the remaining shallot until translucent. Throw in the mushrooms and fry for a few minutes, stirring occasionally until dry and golden, then season. Serve the mackerel on top of the beetroot purée, scattered with the mushrooms.