Grilled Mackerel with Remoulade and Beetroot

First top and tail the beetroots and lightly scrape. Put the beets on a sheet of foil, sprinkle with olive oil and a little salt. Put in the oven at 350°F/180°C/Reg4 and cook for about an hour or until tender.

Meanwhile make the remoulade  Recipe   and put to on side.

Cut the head and tail off each mackerel. Put back down on a board and cut out and discard the backbone. Use your fingers to establish where the bones are and cut through each side to discard the bony side. You should finish up with four strips per fish which are totally bone free  Picture  . Yes, this is wasteful but you finish off with a great dish.

When the beets are ready, let them cool a bit and the cut into quarters. Make a dressing with 2½ tablespoonfuls of olive oil and ½ tablespoonful of balsamic vinegar and season with a little salt. Stir the beets in the dressing.

Paint the strips of Mackerel with olive oil and season with salt and pepper. Grill the Mackerel strips for about two minutes per side until tender.

Put the beets and a spoonful of remoulade on each serving dish, put a couple of Mackerel strips on top and serve with a lemon slice  Zoom  .