Recipe from The Flexible Pescatarian by Jo Pratt, published 14 March by White Lion Publishing, price £20
Grilled mackerel with beetroot, fennel and hazelnut granola
Time taken 1 hour
1 red onion, peeled and finely sliced
½ medium fennel bulb, finely sliced
2 tsp caster sugar
50ml/2 fl oz/¼ cup white wine vinegar
grated zest of ½ lemon
100ml/3½ fl oz crème fraîche
4 medium cooked beetroot
4 fresh mackerel fillets, pin-boned
drizzle of olive oil
few sprigs of dill or mint, roughly chopped
flaked sea salt and freshly ground
For the granola
100g/3½ oz jumbo oats
100g/3½ oz blanched hazelnuts,
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
Preheat the oven to 180°C/350°F/gas 4.
Mix together all of the dry granola ingredients. In a separate bowl mix together the olive oil, soy sauce, honey and egg white.
Pour over the dry ingredients and stir well to coat in the wet mixture. Tip on to a lined baking tray and cook for 20–25 minutes, until golden brown.
Stir and shake the tray halfway through, for even cooking.
Leave to cool.
Put the onion, fennel, caster sugar and vinegar in a bowl and set aside to marinate while you prepare the rest of the dish.
Mix the lemon zest into the crème fraîche and season with salt and pepper.
Cut the beetroot into small wedges or chunks. Stir into the marinated onion and fennel. Season with salt and pepper.
Preheat the grill to high. Season the mackerel on both sides and drizzle with a little olive oil. Place on a baking tray skin-side up and grill for 3–4 minutes, until the skin is golden and the fish is cooked through.
Spoon some of the lemon crème fraîche on to plates, 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.
This beautiful recipe is made up of a crunchy, sharp salad that cuts through the simply cooked oily mackerel perfectly, with the mellow, creamy addition of crème fraîche.
You could just stop there, and everyone would be more than happy. However, when you serve the dish scattered with aromatic savoury granola you’ll take it to another level. When stored in an airtight container the granola will keep for a couple of weeks.