Pan Fried Mackerel with Roasted Beetroot & New Potatoes

2 Portions

Ingredients

2 x Mackerel (Skin on / Pin boned)

2 x Fresh Beetroot

New Potatoes / a Little Horseradish cream (If required)

Good Olive oil / Sea salt / Burnt lemon

Method

1. Roast the peeled Beetroot in foil with a little oil until cooked & tender

2. Boil the potatoes ( Jersey Royals in May ) with some fresh mint & Season

3. Dust the Mackerel Fillets in flour and pan fry in oil skin side down for a few minute's until crisp , turn over a cook for a further minute

4. Plate up & Serve ( see picture )

5. To make Horseradish cream use a little cream fraiche & Spoon Horseradish

Chefs Note: Fresh frozen fish is best kept for ONLY 3 months