1 large beetroot
1 clove garlic
Bacon lardons, to taste
1 shallot, chopped
Parsley, to taste
Fresh horseradish, finely grated
1 fresh mackerel, filleted then cut in half to remove pinbones
Rocket leaves, for garnish
Top and tail beetroot. Peel and cut into chunky wedges, then roast with balsamic vinegar, olive oil and garlic clove for about one hour at 170°C.
Sauté potatoes with lardons, chopped shallots and parsley. Whip double cream and grated horseradish together.
Pan-fry mackerel and assemble on plate with potatoes and beetroot. Garnish with rocket leaves and serve.