Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.