You’ll need to pickle the fish the day before you wish to eat this and it helps to prepare the beetroots a day ahead.


Method :

• For the mackerel: place a layer of coarse salt in a tray or non-reactive dish, followed by a layer of mackerel (belly side down) and cover with salt. Refrigerate for 5-6 hours

• Meanwhile, put the oil, herbs and spices in a pan and warm gently to infuse. Leave to cool.

• Wash the mackerel in a bowl of iced water, drying very well before cutting the fillets into serving size (about 4 cm).

• Place the fish in a sterilised jar/glass container, top with room temperature infused oil and refrigerate overnight.

• It’s ESSENTIAL the fish is completely submerged, and you do NOT touch it with your hands! Use only clean utensils to take it out of the jar.

• For the beetroots: heat your oven as high as it goes. Place the coarse salt on a tray, top with the beetroots and bake for 45 - 60 minutes, depending on size and your oven’s temperature.

• Turn the oven down to 200°C and bake for another hour.

• Allow the beetroots to cool slightly, before peeling — it’s easier when they’re warm. The best method I know is with a J-cloth. Don’t worry if you leave a bit of the charred skin.

• Break them down with your hand into 4 - 5 cm pieces, season and toss with the oil.

• To serve: remove the mackerel from the oil and place on a metal tray, belly side down. Torch the skin with a blowtorch, or if you’re doing BBQ that day, the best flavour is from burning charcoal! You want to char the skin not cook it, so if you use a grill, heat it very hot and place the fish close for 30 seconds.

• Place the beetroot on a plate, top with a little chilli before placing the fish on top.

• Mix the labneh and sour cream and spoon some on each plate, top with diced chilli and garnish with fresh dill.
  
  Pascor restaurant