4 Fishbox mackerel fillets
3 tsp finely chopped chives
1 shallot finely chopped
2 tsp sesame seeds
20g ginger (pickled) finely sliced
Sweet & Sour Beetroot
4 cooked beetroots (not pickled)
100 ml Red wine vinegar
Tbsp black peppercorns
3 tsp wasabi
100g creme fraiche
Sweet & sour beetroot
Mix all the ingredients, except the beetroot, with 100ml water in a medium pan and bring to the boil.
Leave to cool.
Rinse the cooked beetroot, slice into different size chunks for texture.
Once the pickling liquor has cooled, pour into a large jar, add the beetroot and place in the fridge overnight.
Marinate your mackerel fillets in soy sauce for 20 min
Mix together your wasabi and creme fraiche, add salt and pepper to taste
Turn on your grill to the highest heat
Grill the fish, skin-side up, for 2-3 mins until the skin is crispy and the fish is lightly cooked. TIP:(brush your grill with oil before placing the fillets on)
Place your beetroot on your plates layering shallots, ginger and toasted sesame seeds then scatter over your chives.
Place mackerel fillets on top and finish with wasabi dressing
There are lots of variations on this dish, try adding sweet potatoes or toasted hazelnuts for crunch. If you are feeling fiery you could even add chopped chilli to the dressing.