Tuesday, 18 June 2013

Pan fried mackerel fillets with beetroot and radish and pomegranate dressing

It's been a while. Quite a long while. There have been many reasons for this but what's important is that finally I have the time and motivation to regularly update this blog again with my culinary escapades!

First up is a super super quick to make, yet delicious light summer dish. I would recommend it for a light lunch or dinner. The sweetness of the pomegranate molasses used in the dressing perfectly complement the fresh beetroot and radishes and the intense flavour of mackerel. Truly delicious!

Pan fried mackerel fillet with beetroot and radish and pomegranate dressing

Recipe by Athene Knufer


  • 2 large mackerel fillets
  • 2 cooked/roasted beetroots
  • 1 bunch of radishes
  • 1 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1/2 tbsp lemon juice
  • 1/2 tbsp white wine vinegar
  • A few sprigs of dill
  • Salt and pepper, to taste

Cooking Directions

  1. Begin by slicing your cold but cooked beetroot and radishes and arrange on a plate so they are overlapping.
  2. To make the dressing, stir the oil, pomegranate molasses, lemon juice, white wine vinegar together in a small bowl and season with salt and pepper.
  3. Season your mackerel fillets with salt and pepper and heat a little oil (your choice, I used rapeseed oil) in a non-stick frying pan.
  4. When the oil is hot enough add the mackerel fillets skin side down to the pan and keep them gently pressed down with your fingers in order to keep the skin flat and crispy.
  5. Cook for 1-2 on the skin side, until it is crispy and then turn over and cook for another 1-2 minutes. It shouldn't really take longer than 4 minutes to cook mackerel (if that), but fillets vary so keep a close eye and use your judgment in order to not overcook your fish.
  6. Place your pan fried mackerel on top of the beetroot and radish and spoon the dressing all over the plate. Add little bunches of dill. Serve.