Devilled mackerel with beetroot relish and crème fraîche
This devilled mackerel recipe from Lewis De Haas sees the fish spiced with a blend of curry powder, smoked paprika and hot cayenne pepper, which is then served up with a deliciously earthy and tangy beetroot relish. The recipe makes way more relish than needed for the dish, but due to the amount of sugar and vinegar, it will keep for months in the fridge.
Ingredients
Metric
Imperial
Devilled mackerel
- 4 fresh mackerel fillets, as large as you can find
- 1 tbsp of curry powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- Maldon salt
Beetroot relish
- 1kg red beetroot
- 1 sprig of thyme
- 40ml of olive oil
- 4 shallots, chopped
- 1 garlic clove, chopped
- 700g of sugar
- 500ml of red wine vinegar
To serve
- 4 tbsp of créme fraiche
- fresh horseradish
- extra virgin olive oil
- pink peppercorns, crushed
Equipment
- Blender
Method
Begin by making the beetroot relish. Cook the beetroot in salted boiling water with the thyme until soft – this will take 45–60 minutes depending on the size of the beetroots
- 1kg red beetroot
- 1 sprig of thyme
Drain the beetroot and, when they become cool enough to handle (but are still very warm), peel them. Roughly dice the flesh into small cubes
Place a pan over a medium heat and add the olive oil. Add the shallot and garlic and sweat for a few minutes until soft. Tip in the chopped beetroot, sugar and red wine vinegar and bring to the boil
- 40ml of olive oil
- 4 shallots, chopped
- 1 garlic clove, chopped
- 700g of sugar
- 500ml of red wine vinegar
Cook slowly for 1 hour, then blitz until smooth. Taste and season, then leave to cool
For the devilled mackerel, preheat an oven to 180ºC/gas mark 4. Mix the dried spices together with a pinch of salt, then rub the mixture all over the mackerel fillets. Place on an oiled baking tray skin-side up then bake for 5 minutes
- 1 tbsp of curry powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- Maldon salt
- 4 fresh mackerel fillets, as large as you can find
Serve the mackerel warm with a spoonful of the beetroot relish and a spoonful of the créme fraîche. Grate over fresh horseradish, sprinkle over some crushed peppercorns and drizzle with some extra virgin olive oil to finish
- 4 tbsp of créme fraiche
- fresh horseradish
- pink peppercorns, crushed
- extra virgin olive oil
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