Cut raw beetroot into matchsticks and dress with mayonaise, grain mustard, olive oil, salt, pepper, balsamic vinegar, a squeeze of lemon juice, chopped chives and leave to infuse.
Add some oil and a small amount of butter to a pan, season the mackerel and fry skin side down.
When two thirds cooked place in a pre heated oven to finish cooking.
While the mackerel is cooking place young tender beetroot leaves into a pan with a tiny splash of water and on a med/low heat wilt down.
Dress with olive oil, white wine vinegar and season with salt and pepper.
Plate the three elements and scatter the mackerel with some chopped chives and serve.
No comments:
Post a Comment