Herbed mackerel with beetroot purée and mushrooms
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Herbed mackerel with beetroot purée and mushrooms
Recipe by Annie Bell
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
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
401Kcal
Fat
30gr
Saturates
9gr
Carbs
11gr
Sugars
10gr
Fibre
4gr
Protein
22gr
Salt
0.6gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 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
Step by step
Get ahead
Make the beetroot purée in advance and reheat when needed. Or make a larger batch and freeze it in portions.
- 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.
