Pečená makrela a tzatziki z červené řepy

Ryby

0 hodnocení00:30velmi snadné

Sdílet Označení

Hodnocení

Suroviny

na porce

Because mackerel is oily, it can also benefit from being cooked on a ridged griddle pan over a very high heat to char it slightly. This would work well with the sweet and sour tzatziki
Ingredients
raw beetroot 2
tbsp grated fresh horseradish (or use grated horseradish from a jar) 1
garlic clove, crushed 1
tbsp chopped dill 1
tbsp chopped mint 1
150g/5oz Greek-style yoghurt
tsp cumin seeds, dry-roasted and ground 2
lemon, juice only 1
x 350g/12oz mackerel, filleted 2
tbsp chopped parsley 2
freshly ground black pepper

Postup

1 1. Preheat the oven to 220C/425F/Gas 7.

2 2. Cook the beetroot in boiling salted water until tender, then drain. When cool enough to handle, peel the beetroot and grate it into a bowl.

3 3. Add the horseradish, garlic, herbs, yoghurt, half the ground cumin, half the lemon juice and some black pepper. Mix well, then set aside.

4 4. Put the mackerel fillets on a baking tray lined with lightly oiled greaseproof paper and season with black pepper. Bake for 4-5 minutes, until the flesh turns opaque and flakes easily.

5 5. Transfer the fillets to warm serving plates and sprinkle over the parsley and the remaining cumin and lemon juice. Serve immediately with the beetroot tzatziki.