Butterflied mackerel with sweet potato and beet relish
How to make Butterflied mackerel with sweet potato and beet relish recipe - Note. Butterflied mackerel has been flattened and had the backbone removed. Ask your fishmonger to do this, and try to keep the tail on it looks impressive when serving. Papillon tigré avec des patates douces et de la relish de betterave recette
Serves 4
Ingredients:
2 sweet potatoes, peeled and diced
4 mackerel, about 3½oz (100g) each, butterflied (see Cook’s Notes)
4 medium-large cooked beets, diced
2 small sweet potatoes, peeled and diced
1 small onion, finely chopped
1–2 tsp onion seeds, or a small handful of onion sprouts
juice of 1 orange (about 1/3 cup)
Method:
1 Cook the sweet potato in a pot of boiling salted water for 3–5 minutes until just beginning to soften; do not overcook. Drain, and allow to cool.
2 Preheat the broiler to high. Place the mackerel on an oiled baking sheet, and broil for 2–4 minutes on each side until cooked through.
3 Meanwhile, to make the relish, gently mix together the sweet potatoes and beets, then stir in the onion and onion seeds. Squeeze in the orange juice, and toss gently to coat well.
4 Serve the mackerel hot, either with a little of the relish on the side, or served separately in a bowl, for everyone to help themselves.
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| Butterflied mackerel with sweet potato and beet relish |
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