BAKED BEETROOT, GRILLED MACKEREL & CHERRY TOMATOES
Serves 4
2 Beetroot
4 mackerel
2 Shallots
olive oil
1 Bunch chives
100G rock salt
10 Cherry tomatoes
100Ml olive oil
Rocket Curly endive
BEETROOT PUREE
Splash sherry vinegar
Virgin olive oil ( enough to bind)
Method
Pre-heat your oven to 180. Wrap the beetroot in tin foil get a baking tray and sprinkle some salt on the tray, place the foiled beetroot on top. Bake in the oven at 180 for about 1 ½ - 2 hours until cooked. Peel the skin then dice evenly. Put the diced beetroot to one side and with the trimmings, put in a pot, with a little water, cook for a couple of minutes, then puree, pass through a fine sieve, adding a little sherry vinegar to taste, then add the virgin olive oil, this makes tyour dressing, now put to one side. Peel & chop the shallots finely, chop the chives finely also. Cut the cherry tomatoes in half. Mix in the diced beetroot, shallots and chives, season a little, add small amount of vinaigrette. And warm on the stove slowly. Pan fry the tomatoes quickly in hot frying pan, add in a little seasoning. Pop the grill on high. Place a small baking tray with some olive oil in the grill and heat, once hot, season the mackerel on both sides , put the mackerel onto the hot tray - skin side up, you’re looking for a lovely golden brown colour and crispy. Dressing the plate Place the beetroot onto the plate. Palce the mackerel half on top of the beetroot, drizzle the beetroot puree all around, do the same with the cherry tomatoes and serve Happy eating!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here