Grilled Mackerel with beetroot and apple chutney

The pairing of mackerel with beetroot is one which I revert to often. Beetroot and apple are also a fantastic ingredient pairing. Cooking the beetroots in both apple cider vinegar and apple juice really intensifies this flavour combination.

Grilled Mackerel with beetroot and apple chutney

SERVES

4

PEOPLE

Ingredients

  • For the mackerel

  • 4 x whole mackerel (butterflied or filleted, pin boned)

  • 2 tbsp golden rapeseed oil

  • Sea salt flakes

  • 1 lemon

  • For the chutney

  • 2 large beetroots (or 750g)

  • 1 large cooking apple

  • 1 tsp coriander seed

  • 1 tsp black peppercorns

  • 1 star anise

  • 200ml apple juice

  • 200ml apple cider vinegar

  • 150g brown sugar

  • Salt

Method

  1. To make the chutney, wash, peel, and grate the beetroot and apple on the coarsest side of a box grater.

  2. Place a medium-sized heavy-based pot on a medium-high heat.

  3. Add the coriander seed, black peppercorns and star anise and toast until fragrant. Approximately 2 minutes.

  4. Add the apple cider vinegar, apple juice and brown sugar. Bring to the boil to dissolve the sugar.

  5. Remove the coriander seed, black peppercorns and star anise with a slotted spoon and discard.

  6. Add the grated apple and beetroot and toss well to coat in the vinegar, juice and sugar.

  7. Reduce the heat to medium and cook for 8-10 minutes until the liquid has reduced and the beetroot is just cooked.

  8. Season with sea salt to taste.

  9. Place in a sterile jar and allow to cool completely before storing in the refrigerator.

  10. For the grilled mackerel, remove the fish from the refrigerator 10 minutes before you intend on cooking it.

  11. Preheat a grill to high.

  12. Pat the mackerel fillets with kitchen paper to remove any excess moisture.

  13. Lightly grease a baking sheet with rapeseed oil.

  14. Brush the skin of the mackerel fillets with rapeseed oil and season with sea salt flakes.

  15. Arrange the fillets skin-side down on the baking tray and place under the hot grill for about 4 minutes, keeping an eye that the fish doesn’t overcook.

  16. After 4 minutes, remove from the grill and carefully flip the mackerel fillets over and place under the grill for one more minute to further crisp up the skin.

  17. Remove from the grill once crisp and serve immediately with a wedge of lemon and some of the beetroot and apple chutney.

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