Grilled mackerel on beetroot puree
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, grill tray
Ingredients
• 4 mackerel, (from the fishmonger
gutted and cleaned)
• 200 ml soy sauce
• 50 ml Yuzu juice (Asian shop,
Japanese lemon)
• Wasabi mustard seeds (Asian shop)
• Juice of 3 lemons
• Sea-salt
For the beetroot puree:
• 6 large beetroot bulbs
• 3 tablespoons butter
• 100 ml cream
• Salt
• White pepper
• 1 pinch of sugar
• 3 tsp lemon juice
Fancy some fish? Then take a look at the FIRE&FOOD shop!
preparation
➊ Place the beetroot with the skin on in the embers and grill on all sides for about 10 minutes until the skin is charred black (gives an intense smoky/grilled flavour). Then cook until soft in an indirect heat at 180 °C in a closed grill.
➋ Remove the charred skins, puree the beets and mix with butter and cream to achieve a creamy consistency. Then season with salt, pepper, sugar and lemon juice.
➌ Using a sharp knife, make diamond-shaped cuts into the mackerel on both sides, right down to the flesh, sprinkle with lemon juice and rub with sea salt. Prepare the grill for direct grilling and - if available - equip it with a cast iron grate for extra roasted aromas. Oil this well and grill each side of the mackerel for around 3-4 minutes with the lid closed until the skin is slightly crispy and the diamonds open slightly. The fish should have a core temperature of around 55-58 °C.
➍ Remove the fish from the grill and drizzle with a mixture of the soy sauce and yuzu juice, arrange on the beetroot puree and serve with the remaining soy/yuzu sauce and the wasabi mustard seeds.
R ecipe by Thomas Eriksson-Fröhlich
Thomas Eriksson is touring under the name “Flaming Pig BBQ”
Happily traveling all over Europe to share his knowledge about grilling and barbecue and to inspire people.
Recipe from FIRE&FOOD issue 03/2021
