Save to your scrapbook
Pan-fried mackerel fillets with a beetroot salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g pack Waitrose Baby Beetroot In Mild Malt Vinegar, finely diced
½ green pepper, finely diced
1 shallot, peeled and finely chopped
2 tbsp chopped coriander
1 tbsp grated hot horseradish
Juice of 1 lemon
50ml olive oil
8 mackerel fillets
1 tbsp butter
1 tbsp sunflower oil
1. Stir together all of the ingredients except the mackerel, butter and sunflower oil. Cover and set aside.
2. To cook the mackerel, warm a non-stick pan containing the butter and sunflower oil. Season the mackerel fillets, then fry in 2 batches over a medium to high heat for around 3 minutes on each side. The skin should become beautiful and crispy.
3. Serve the mackerel dressed with the salsa and a green salad.
Typical values per serving:
This recipe was first published in September 2014.