Recipe designed by Nick Nairn
Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Packed full of nutrients and vitamins, mackerel is intensely creamy and perfect for accompanying with a number of sides. We’ve chosen beetroot slaw – a super quick and healthy accompaniment with an explosion of crunch and colour.
2 x 120g mackerel fillets
Freshly ground black pepper
30ml olive oil
60g raw, peeled beetroot
30g shredded red cabbage
25ml good quality vodka
80ml crème fraiche
1 tspn chopped dill
Zest and juice of one lime
2 tspn herb oil
50g beetroot purree
2 tspn small capers
Firstly, make the beetroot slaw: slice the beetroot into thin matchsticks or alternatively you can
grate it. In a bowl mix the beetroot together with the shredded red cabbage, ½ the crème fraiche, vodka, chopped dill, lime zest and juice, then season with Malden sea salt and freshly ground black pepper. Give it a good mix then cling film the bowl and leave for an hour or so to allow the flavours to infuse.
Remove the mackerel from the fridge, pat it dry to remove any moisture, brush both sides of the
fish with olive oil then season with Malden sea salt and freshly ground black pepper. Place skin
side up under an extremely hot grill. Cook for 3-4 minutes until the skin is crispy, then turn the
fish over. Cook for a further minute before removing and keep warm.
On the centre of a plate, place the beetroot slaw, add a spoonful of the remaining crème fraiche
to the side and finish with beetroot puree. You could paint it on to the plate, do a drag back or
even small droplets – it’s up to you!
Once done, drizzle round the herb oil. Lastly, top the slaw with the crispy mackerel
and scatter over the capers…