Mackerel marinated with beetroot and horseradish

Mackerel marinated with beetroot and horseradish

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

I know this sounds like a weird combination, but trust me, it’s a marriage made in heaven. Beetroot and horseradish is a classic combination, and the intense flavour of the mackerel takes the whole thing to another level. Try it – you’ll be glad you did!

Ingredients

Quantity Ingredient
2 large beetroots, cooked
4 teaspoons horseradish sauce
1 tablespoon live probiotic yoghurt
1/2 lemon, juiced
2 mackerel fillets
sea salt
black pepper

Method

  1. Make the marinade by placing the beetroot, horseradish sauce, yoghurt and lemon juice in a food processor, then process to a smooth purée.
  2. Put the marinade in a bowl or dish, add the mackerel fillets and make sure that they are well covered in the marinade. Leave to marinate in the fridge for 2–3 hours.
  3. Once marinated, preheat the oven to 190°C and line a baking tray with aluminium foil. Put the mackerel on the prepared tray and bake in the oven for around 8 minutes, or until just cooked through. To check, insert the tip of a knife into the centre of a fillet: the flesh should flake and no longer look translucent.
  4. Serve with roasted vegetables, quinoa, salad, or even in a wrap.

Good for

  • Joints & bones: Arthritis

    Respiratory system: Asthma

    Metabolic system: Diabetes (Type 2)

    Mental health & Nervous system: Anxiety, Depression

    Heart & circulation: High blood pressure, High cholesterol
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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