Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Marinated Mackerel with Dill and Beetroot

Recipe by Nigel Slater from Nigel Slater's Simple Suppers

Pin It

Clean favours here, a delightful main-course salad for a summer’s day. You could use other fish, such as red mullet, if you prefer but mackerel suits this treatment well, and the richness of its flesh goes well with the sweet beetroot and tart marinade. Some watercress, lush and deep green, would be good with this, and maybe a few slices of dark bread and butter.

Serves 7

Ingredients

Medium beetroot (golden or otherwise) – 4
A little olive oil
Mackerel – 4, filleted
For the marinade
cider vinegar – 50ml
lemon juice – 120ml
Bay leaves – 2
A small carrot
An onion
garlic – a small clove
Sugar – a teaspoon
Coriander seeds – a teaspoon
Juniper berries – about 12
White pepper corns – 5
Black pepper corns – 5
Olive oil – 80ml
A little fresh dill – finely chopped

Measurement Conversion Calculator

Method

Wash the beetroot and wrap them in foil, then bake at 200°C/Gas 6 for fifty minutes or so, till tender – or, if you prefer, boil them in deep, unsalted water for about thirty minutes, until knifepoint tender. Remove and discard their skins. Slice into thick rounds and set aside.
For the marinade, pour the vinegar and lemon juice into a stainless steel saucepan with 150ml water. Add the bay leaves. Scrub the carrot and slice it finely. Peel the onion and slice that similarly. Peel and squash the garlic and add it to the pan, together with the carrot and onion, sugar, coriander seeds and juniper berries. Bring the lot to the boil, then add a teaspoon of salt and the peppercorns. Pour in the olive oil and let the mixture simmer for a minute or two, until the onion has softened slightly. Turn off the heat.
Warm a little olive oil in a non-stick frying pan. Season the fish fillets and lay them skin-side down in the oil. Let them colour, then turn them over. Lift them from the pan and place in a shallow dish.
Add the dill and beetroot to the marinade. Pour over the fish and leave to cool. Lift the fish on to plates and spoon over the vegetables and liquor.

No Rating

Recipe Rating

What do you think?

Kim March 2010

Beetroot is not red? Here in North Korea it is red.

Reply to this comment | Report abuse
Suman4 February 2010

I really liked it

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: