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Clovelly Mackerel With Beetroot Recipe

Published on 10th October 2018 by Emily On Local Area, News

Delicious Clovelly mackerel fillets with a fresh peppery salad, beetroot puree, baby vegetables, and new potatoes.

 

Serves: 6

Ingredients

  • 6          mackerel filleted – ask your lovely fishmonger
  • 200g    new potatoes / mid-sized
  • 250g    baby vegetables like rainbow carrots
  • 900g    fresh beetroot peeled and cut into 1cm-thick wedges
  • 2          cloves garlic, thinly sliced
  • 1 (2.5cm) piece fresh ginger, peeled and thinly sliced
  • 1.5       teaspoons ground coriander
  • 1          teaspoon salt
  • 1          tablespoon olive oil
  • .75       teaspoon finely grated orange zest
  • 3          tablespoons orange juice
  • 1          tablespoon apple cider vinegar
  • 2          tablespoons butter, cut into bits

 

Method

  1. Clean the potatoes and vegetables
  2. Preheat oven to 220 C / Gas 7.
  3. Place a large sheet of foil on a rimmed baking tray. Scatter beetroot wedges on the lined tray along with garlic and ginger.
  4. Sprinkle with coriander and salt; drizzle with oil. Cover with another sheet of foil and seal edges to form a packet.
  5. Bake until beetroot wedges are tender enough to be pierced with a knife, about 30 minutes. Remove from oven and let beetroot
  6. steam in a foil packet for 10 minutes. Unwrap packet and transfer beetroot wedges, garlic, ginger, and any juices into a food processor.
  7. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated
  8. Steam the baby vegetables.
  9. Boil the new potatoes in lightly salted water.
  10. Season the mackerel fillets & drizzle vegetable oil on each side.
  11. Sear the fish fillets in a heavy pan, flip after 30 secs each side. Hold between two hot plates.
  12. Assemble the salad, beetroot puree, baby vegetables, new potatoes and mackerel fillet on top

Enjoy!

 

Download Recipe Sheet Clovelly Mackerel With Beetroot Recipe

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