FISH, BEETROOT & APPLE REMOULADE

Delicious when raw, this Italian variety is perfect for salads. The Chioggia is a rich source of dietary fibre that can help manage symptoms of IBS. Bonus: it won’t stain your hands

INGREDIENTS

Yolk of 1 egg •1 lemon • 1 tsp Dijon mustard • 150ml neutral oil (sunflower will work, so will vegetable), plus a drizzle for frying •1

Granny Smith apple • 1 Chioggia beetroot

• 1 tbsp capers • 1 tsp

chopped parsley •

1 tsp chopped dill

• 1 tsp chopped chives • 2 mackerel fillets • handful of

hazelnuts, chopped

METHOD

1 | Begin by making your own mayo by whisking together the yolk, a squeeze of lemon and the mustard. Whisking constantly, drizzle in the oil until thick.

2 | Cut the apple and beetroot into 1/2cmthick rounds and stack the slices on top of each other, then slice into matchsticks. 3 | Fold 40g of your mayo into the beetroot and apple mix (the rest will keep

for up to five days in the fridge), then throw in the capers and herbs to complete your remoulade.

4 | Fry the fish skin side down in a drizzle of oil in a hot pan for 2 mins, then flip and cook for 1 min.

5 | Plate up the remoulade, top with fish and sprinkle on the nuts for a bit of flair. Look at you go.