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Grilled Mackerel & Beetroot with Horseradish Dressing

Recipe from: Street Kitchen

Swing by the Street Kitchen for the best modern French cuisine on four wheels, featuring dishes such as a Slow Roast Pork Shoulder, Hot Smoked Salmon and a Crispy Smoked Mackerel. C’est magnifique!

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2 cups beetroot
4 tablespoons white wine vinegar, divided
1 tablespoon sugar
2 cups potatoes
2 tablespoons butter
4 fillets of mackerel
4 egg yolks
1 tablespoon English mustard
1-1/2 cups rapeseed oil
2 tablespoons creamed horseradish
1 handful of mustard leaves

Preheat oven to 355 degrees Fahrenheit.

Wrap the beetroot in aluminum foil and bake in the oven at 355 degrees Fahrenheit for 2 hours. Take out of the foil, place in a bowl and cover with cling film. Leave for 30 minutes then remove the skin with your hands. Cut into bite size segments and place in a clean bowl with 1 tablespoon vinegar and sugar. Season to taste.

Cook the potatoes in boiling salted water until soft. Drain, place in a bowl, add the butter and lightly crush with a fork.

To make the dressing, place the egg yolks in a bowl with the mustard and remaining vinegar. Slowly pour in the oil while whisking. Once all the oil has been added, add the creamed horseradish and season to taste.

To cook the mackerel, pour a little rapeseed oil in a non-stick pan, season the mackerel with salt and pepper and carefully place the fish skin side down into the pan. Cook for 3 minutes, then flip over and cook for 1 minute more.

To serve, spoon some potato onto your splate, add the beetroot beside it, top with some mustard leaves and a fillet of mackerel. Finally finish with a drizzle of horseradish dressing.

Yield: 4 servings