Mackerel with Harissa, Beetroot, Orange and Preserved Lemon
Author: Terry Lyons
Recipe type: Medium
This is adapted from the Ottolenghi book “Jerusalem”. I’ve added some preserved lemons, which give the dressing a real sharp flavour.
- 2 large mackerel fillets
- ½ tbsp harissa paste
- ½ tsp cumin powder
- 1 medium beetroot
- 1 medium orange
- 1 small lemon
- ½ preserved lemon, finely diced
- ½ red onion, finely diced
- 1 tbsp parsley, chopped
- ½ tsp coriander seeds, toasted
- ½ tsp cumin seeds, toasted
- ½ tsp paprika (not smoked)
- 1tbsp olive oil
- salt and pepper
- Mix the cumin powder with the harissa paste.
- Wash and dry the mackerel and cover on both sides with the harissa mix.
- Cook the beetroot, then peel and chop in a small dice. This will take 30 mins for a small – medium size or up to an hour for a larger one.
- Peel the orange and ½ lemon, removing all the white skin and chop in a small dice
- Mix together and add the onion, preserved lemon and parsley
- Crush the coriander and cumin seeds, and add juice of half a lemon and the paprika. Add to the beetroot mix and season to taste.
- To cook the mackerel, put some olive oil in a pan on a medium heat. Once hot, place the mackerel fillets skin side down and press down in the middle for 10 seconds to stop the fish curling. Leave for about 2-3 minutes until the skin is coloured. Quickly turn over and cook for a further 1-2 minutes.
- To serve, place some of the beetroot mix on a plate and place the mackerel on top.