Recipe: Mackerel with beetroot and mustard cream - Food blog - Food blog

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Recipe: Mackerel with beetroot and mustard cream

Published by Arnold Page in Recipes · 2/11/2015 09:00:00
Tags: mackereloily_fishmackerel_and_beetroot
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Slow cooker recipe
This recipe works well with most kinds of fish, but it is meant for use with oily fish such as mackerel, herring or trout.
Preparation time:  30 minutes, or 40 minutes to completely remove tiny bones from oily fish before cooking
Cooking time:       2½ hours
Servings:             4
4 mackerel or other fresh fish; gutted; heads, tails and fins removed; rinsed in cold water
1 onion, sliced
2 tbl oil
1 carrot, thinly sliced
1 celery stick, sliced
200 ml fish stock
2 tbl cider vinegar or other vinegar
4 cloves
salt and pepper
1 dessert apple, peeled, cored and sliced
250 pack of cooked or pickled baby beetroot, drained
2 bay leaves
garlic bread
Mustard cream
2 tsp wholegrain mustard or 1 tsp English mustard powder
6 tbl crème fraiche or plain yogurt
2 tbl chopped chives
salt and pepper

  • Preheat the slow cooker if necessary.
  • Prepare the fish
  • Top, tail, skin and slice the onion.
  • Heat the oil in a large frying pan over medium heat.
  • Meanwhile prepare the carrot and celery.
  • Fry all three vegetables for five minutes, turning them over at half time.
  • Meanwhile bring the fish stock, vinegar, cloves, salt and pepper to the boil in a saucepan.
  • Meanwhile prepare the apple.
  • Put the beetroot, apple and bay leaves into the slow cooker put, followed by the fried vegetables, the contents of the saucepan and the fish, in that order.
  • Cook on automatic for 2½ hours.
Mustard cream
Mix the ingredients in a small bowl and serve with the main meal, peas and warm garlic bread.
Tip: Open the packet of beetroot in the sink and rinse in cold water to avoid staining the worktop with red juice.

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