Grilled mackerel with beetroot, fennel and hazelnut granola

Name: Grilled mackerel with beetroot, fennel and hazelnut granola
Yield: 4
Ingredients: 1 red onion, finely sliced; ½ fennel bulb, finely sliced; 2 tsp caster sugar; ¼ cup (60ml) white wine vinegar; Grated zest of ½ lemon; 100ml crème fraîche; 4 cooked beetroot, cut into small wedges; 4 mackerel fillets, pin-boned; 1 tbs olive oil; A few sprigs dill or mint, roughly chopped; 100g jumbo oats; 100g blanched hazelnuts, roughly chopped; 2 tbsp pumpkin or sunflower seeds; 1 tbsp sesame seeds; 1 tbsp fennel seeds; 1 tsp paprika; 1 tbsp olive oil; 1 tbsp soy sauce; 1 tbsp runny honey or agave syrup; 1 egg white

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https://healthimprovements.info/recipes/grilled-mackerel-beetroot-fennel-hazelnut-granola/eetln0sb — Grilled mackerel with beetroot, fennel and hazelnut granola

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by delicious. team

delicious. team

Feb 24, 2019

“Use any leftover granola to add crunch to salads, soups, pasta and risotto” - Jo Pratt. This is an edited extract from The Flexible Pescatarian by Jo Pratt with photography by Susan Bell. Quarto UK, $39.99.

1 red onion, finely sliced
½ fennel bulb, finely sliced
2 tsp caster sugar
¼ cup (60ml) white wine vinegar
Grated zest of ½ lemon
100ml crème fraîche
4 cooked beetroot, cut into small wedges
4 mackerel fillets, pin-boned
1 tbs olive oil
A few sprigs dill or mint, roughly chopped

Hazelnut granola

100g jumbo oats
100g blanched hazelnuts, roughly chopped
2 tbsp pumpkin or sunflower seeds
1 tbsp sesame seeds
1 tbsp fennel seeds
1 tsp paprika
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp runny honey or agave syrup
1 egg white

Method

1.

Preheat oven to 180°C. Mix together all the dry granola ingredients. In a separate bowl mix together the oil, soy sauce, honey and egg white. Pour into the dry ingredients and stir until well combined. Tip onto a baking tray line with baking paper and cook, stirring halfway through so the granola cooks evenly, for 20-25 minutes until golden brown. Leave to cool.
2.

Put the onion, fennel, sugar and vinegar in a bowl and leave to marinate while you prepare the rest of the dish.
3.

Mix the lemon zest into the crème fraîche and season with salt and pepper.
4.

Stir the beetroot into the marinated onion and fennel and season.
5.

Heat the grill to high. Season the mackerel on both sides and drizzle with a little olive oil. Place skin-side up on a baking tray and grill for 3-4 minutes until the skin is golden brown and the fish is just through.
6.

Spoon some lemon crème fraîche on each plate, add the fennel and beetroot salad, and place the mackerel fillets on top. Scatter with the granola, a few sprigs of dill and a twist of pepper.