The Caterer

Pan-fried mackerel and roast beetroot with horseradish cream

11 September 2006
Pan-fried mackerel and roast beetroot with horseradish cream

(Serves one)

1 large beetroot
Balsamic vinegar
Olive oil
1 clove garlic
New potatoes
Bacon lardons, to taste
1 shallot, chopped
Parsley, to taste
Double cream
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.

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