- Serves: 2
- Preparation time: 10 mins
- Cooking time: 45 mins
- Difficulty: Easy
Ingredients:
- Cornish Mackerel, Filleted x 2
- 200g Beetroot
- 200g Celeriac
- 30g Capers
- 15g Wholegrain Mustard
- 15g Mayonnaise
- 5g Flat Leaf Parsley
- Preheat your oven to 180C. Place the Beetroot and Celeriac in a baking tray, with a tablespoon of water and cover tightly with tinfoil. Bake for 40mins, or until a fork can be inserted into them easily.
- Peel, and leave to cool, before grating both into a medium sized bowl.
- Place the Mackerel fillets onto a lined baking sheet, skin side up. Pop them under a medium grill for approximately 3 mins, or until the skin starts to crisp. Turn the fillets and place back under the grill until cooked through.
- In a small frying pan, on a high heat, fry the capers until dark & crispy (about 3 mins).
- Stir the grated Beetroot and Celeriac together with the wholegrain Mustard and the Mayonnaise.
- Spoon the pink Remoulade onto two plates and top with the Mackerel fillets, garnish with parsley and a squeeze of lemon to taste