Vibrant, delicious, and healthy, this dish is too good to pass up. Learn how to fillet you mackerel to save money and use the bones for stock.
This is a really delicious and vibrant healthy dish I simply had to share. Preparing the fish does not need to be messy and is really easy when you know how! Buying whole fish from the supermarket or fish monger means you can use the bones for stock and pay a little less for the privilege of self preparation. Not only does fish provide as much protein as meat, oily fish like mackerel contains vitamins A, D and Omega 3 essential for healthy joints and useful for weight loss.
Quality points include bright, unclouded eyes, bright gills and firm flesh in which pressing impressions disappear. No bruising, abrasions or bad smells should be apparent when choosing your fish. 
Beetroot Risotto with Grilled Mackerel
- Total Time: 45 minutes
- Yield: Serves 1
- Diet: Pescatarian, Omnivore
Description
Vibrant beetroot risotto, perfectly complemented by crispy grilled mackerel. A healthy and delicious weeknight meal.
Ingredients
- 1 Filleted Mackerel
- 2 oz (60 g) Risotto rice
- 1 oz (20 ml) White wine
- 2 oz (60 g) Beetroot
- 0 oz (10 g) Parmesan
- 0 oz (15 g) Crème Fraiche
- Knob of butter
Instructions
- Descale the fish with the back of a knife, scraping from head to tail. Place the knife in the hole under the belly and cut towards the head up to the fins. Gut the fish using a finger to pull out the innards. Turn the fish onto one side, go in at a diagonal angle just after the fin towards the head, turn the knife and lay it flat along the spine. Run the knife along the central bones. Repeat on the other side. Neaten the edges and rinse under cold water. Pat dry, cut scores into the skin side, and rub with oil and seasoning.
- Grill the fish for about 5 minutes on an oiled tray, skin side up, until curled and the skin is crispy.
- Beetroot
- Dice the beetroot and roast in a hot oven.
- Finely dice the onion and fry until translucent.
- Add the rice and fry for one minute until it begins to crackle. Add the white wine and reduce.
- Add the vegetable stock in small quantities, stirring continuously until absorbed. Repeat until the rice is cooked but still has some bite.
- Add the roasted beetroot, crème fraîche, and Parmesan. Add a knob of butter to create a glossy finish.
- The risotto should be moist and slightly loose, not holding its shape.
Notes
- For optimal mackerel grilling, ensure your grill is hot and preheated to prevent sticking. Patting the fish dry is crucial for achieving a crispy skin.
- If fresh beetroot is unavailable, use vacuum-packed cooked beetroot, chopping it finely before adding to the risotto.
- To enhance the risotto’s creaminess, use full-fat crème fraîche. Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How do I prevent the beetroot from turning the risotto an uneven color?
Grate or finely dice the beetroot so it distributes evenly as it cooks. Add it early in the process so the color has time to spread uniformly through the rice.
Why pair grilled mackerel with beetroot risotto?
Mackerel is a rich, oily fish, and the earthy sweetness of beetroot balances that richness. The char from grilling adds a smoky contrast to the creamy risotto.
Can I use precooked beetroot for this risotto?
Yes, precooked or vacuum-packed beetroot saves time. Dice it and stir it in during the last few minutes of cooking so it heats through without becoming mushy.
