Grilled mackerel on beetroot puree
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• grill, grill pan
Ingredients
• 4 mackerel, (cleaned and gutted by the fishmonger)
• 200 ml soy sauce
• 50 ml yuzu juice (Asian store, Japanese lemon)
• Wasabi mustard seeds (Asian store)
• Juice of 3 lemons
• Sea salt
For the beetroot puree:
• 6 large beetroots
• 3 tbsp butter
• 100 ml cream
• Salt
• White pepper
• 1 pinch of sugar
• 3 tsp lemon juice
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Preparation
➊ Place the beetroots with their skins in the embers and grill them on all sides for about 10 minutes until the skin is charred black (this gives an intense smoky/grilled flavor). Then cook them soft at 180 °C in a closed grill using indirect heat.
➋ Remove the charred skins, puree the beetroots and mix with butter and cream until a creamy consistency is achieved. Then season with salt, pepper, sugar, and lemon juice.
➌ Score the mackerel diagonally on both sides, cutting slightly into the flesh with a sharp knife, drizzle 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 char marks. Oil it well and grill each side of the mackerel for about 3–4 minutes with the lid closed until the skin is slightly crispy and the scores open slightly; the fish should have a core temperature of about 55–58 °C.
➍ Remove the fish from the grill and drizzle with a mixture of soy sauce and yuzu juice, arrange on the beetroot puree and serve with the remaining soy/yuzu sauce and wasabi mustard seeds.
Recipe by Thomas Eriksson-Fröhlich
Under "Flaming Pig BBQ", Thomas Eriksson-Fröhlich tours all over Europe to share his knowledge about grilling and barbecue and inspire people.
Recipe from FIRE&FOOD issue 03/2021
