Chargrilled Mackerel with Sweet‑Sour Beetroot

• mackerel↗3

  fillet, boneless

• soy sauce↗2 tbsp tbsp
• banana shallot1

  thinly sliced

• marinated ginger↗25g g

  finely chopped

• black sesame↗3 tsp tsp

  toasted

• finely sliced spring onion3 tsp tsp
• vegetable oil↗2 tsp tsp
• extra virgin olive oil↗drizzle of

  for serving

• cooked beet500g g

  (not in vinegar)

• bay leaf↗1
• pure honey↗100g g
• red wine vinegar150ml ml
• black peppercorns1 tbsp tbsp
• wasabi2 tsp tsp
• crème fraîche↗100g g

Step-by-step instructions

1. 1

   To make the sweet‑sour beet, combine all ingredients except the beet with 125 ml water in a medium saucepan and bring to a boil. Remove the pan from the heat and let it cool. Drain and rinse the cooked beet, then slice half into thin rounds and the rest into larger wedges for contrasting texture. Once the marinade is completely cooled, transfer it to a large jar, add the beet and refrigerate overnight.

2. 2

   The next day, brush the mackerel with soy sauce and let it marinate for 20 minutes while you prepare the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat the grill to maximum temperature.

3. 3

   Scoop the beet out of the marinade with a slotted spoon and distribute evenly on plates. Top with the banana shallot, marinated ginger and toasted black sesame seeds, then sprinkle the finely sliced spring onion, creating a salad. Layering the salad gives a professional look.

4. 4

   Place a rack over a tray and brush it with oil. Lay the fillet on the rack and grill the fish skin‑side up for 2‑3 minutes until the skin is browned and the fish is slightly cooked. If you want more char, use a gas torch (see my tip below).

5. 5

   To serve, place the fish on each salad, add a spoonful of dressing. For extra effect, drizzle oil around the salad and a little pink beetroot marinade, and serve immediately.