GIZZI ERSKINE’S GRIDDLED MACKEREL WITH BEETROOT
serves 4
● 6 baby beetroot (heirloom are best if you can find them)
● 2tbsp light soy sauce
● 2tbsp rice vinegar
● 2tbsp pure sesame oil
● 2 ½ tsp sugar
● 4 boneless mackerel fillets
● Olive oil, for rubbing
● Sea salt flakes
● 2 handfuls salad leaves
● 1tbsp sesame seeds
● Lemon wedges, to serve
STEP 1 Put the beetroot into a pan of water and bring to the boil. Cook for 10 mins, then refresh in cold water. Rub off the skins, but keep the roots on. Cut into quarters. STEP 2 Put the soy sauce, rice vinegar, sesame oil and sugar in a pan over a medium heat and cook for 10-15 mins, until reduced. Add the beetroot and coat with the glaze. STEP 3 Put a pan over a high heat until it starts to smoke. Rub a little oil on the mackerel skin and add salt. Place in the pan, skin-side down. Cook for 2 mins on each side. STEP 4 Arrange the mackerel on serving plates with the beetroot and salad leaves. Drizzle over any leftover glaze, sprinkle with sesame seeds and serve with lemon wedges.