This baked mackerel recipe is a sight to see on your plate.
Ingredients for 4 people
Preparation time 45 minutes + 1 hour waiting time
Get started
Peel the beets and cut them into cubes. In a saucepan, bring the beet and apple juices to a boil with the vinegar, bay leaf and brown sugar. Add the beetroot cubes and let it simmer for 5 minutes. Turn off the heat and let the beetroot cool in the juice.
Measure 200 ml of the cooking liquid, reduce it by one third in a saucepan and let it cool. Preheat the oven to 120°C, convection mode. Melt the butter and rub it into the flour until crumbs. Divide these over a baking tray and bake them in the oven for 10 minutes until golden. Let cool.
Chop the chocolate finely and melt the pieces au bain-marie or in the microwave. Mix the chocolate with the horseradish and some salt into the crumbs. Place the baking tray with the sprinkle in the refrigerator for a while to stiffen.
Check the fillets for bones, rinse and pat dry. Halve 2 mackerel fillets, cut the other 2 into cubes. Peel and chop the shallot. Mix the shallot, lemon juice and 2 tbsp olive oil through the mackerel cubes. Season the tartare with freshly ground pepper and salt and place in the refrigerator.
Season the mackerel fillets with salt and pepper. Heat the remaining oil in a non-stick frying pan. Fry the fillets on the skin until golden brown, turn them carefully and turn off the heat. Brush a wide stripe of beet syrup onto the plates.
Divide the sprinkle, the tartare and the beetroot cubes over it. Place the fried mackerel on top and garnish with herbs and/or flowers.
Enjoy your meal!
