Dale Pinnock’s Fried Mackerel Fillets On Beetroot-Horseradish Crush


Heaven! These three magic ingredients combine to make a flavour trio that becomes quite addictive

• 2 mackerel fillets
• sea salt
• freshly ground black pepper
• 2 teaspoons olive oil
• 400g cooked beetroot, chopped
• 3 teaspoons horseradish sauce
• 1/2 lemon, juiced
• a small bunch dill or parsley, leaves roughly chopped

1 Season the mackerel fillets with a little salt and pepper and lightly fry in the olive oil for around eight minutes, turning regularly.
2 Mix the beetroot, horseradish sauce, lemon juice and herbs. Divide into two portions.
3 Place a portion of the beetroot-horseradish crush on a plate and top with a mackerel fillet.
4 Serve with steamed greens or sweet potato wedges on the side.

Recipe courtesy of Dale Pinnock, extracted from Anxiety & Depression

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