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Devilled Mackerel with Beetroot and Dill Relish

Devilled Mackerel with Beetroot and Dill Relish

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Category: Mains  - 
Devilled Mackerel with Beetroot and Dill Relish

Ingredients

For 4 people ()

  • 4 mackerel fillets
  • 4 tablespoon(s) of Dijon mustard
  • 1 packet of 4 cooked beetroot
  • 1 small bunch of dill, chopped
  • 1 tablespoon(s) olive oil
  • 2 teaspoon(s) balsamic glaze
  • 1 tomato, diced for garnish
  • 1 pinch(es) salt and pepper to season

Directions

  1. Cut the mackerel fillets in half then rub the skin side with a little oil and season.
  2. Grate the beetroot on a course grater into a bowl, add one tablespoon of olive oil to bind, then add the chopped dill and balsamic to taste. Season with salt and pepper.
  3. Place the mackerel fillets skin side up under a hot grill for about three minutes, then turn over. Spread the flesh side with a generous layer of Dijon mustard and return to the grill for a further two minutes.
  4. Place a pile of the beetroot salad in the centre of your plate and add the fish fillets on top. Serve immediately with the diced tomato and garnish with a sprig of dill.
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