Prep time & Cooking time 45 minutes
4 mackerel fillets (trimmed)
15ml olive oil
½ fennel bulb, sliced on mandolin (in iced water for a few hours)
1 yellow beet, sliced on mandolin
½ lemon, juice
Fresh dill, to garnish
45g Greek yoghurt
10ml olive oil
In a non-stick pan place the mackerel fillets skin side down and press lightly to ensure an even caramelisation of the skin. Cook 75% skin side down flip over and turn heat off – it will continue to cook through with the residual heat.
Drain the fennel and beets on absorbent paper. In a bowl, whisk the yoghurt, olive oil, dill and lemon juice and season to taste. Add the fennel and beet, mix to coat evenly and dress as in the picture.