Pan-fried mackerel with beetroot salad, potatoes and horseradish cream
Mackerel fillets dipped in rye flour and fried crisp in a hot pan, with boiled potatoes, a fresh salad of grated beetroot, apple and red onion, and a cold horseradish cream made with quark and dill. Mackerel is oily enough to almost fry in its own fat. The old way is to fry it in butter and serve it with horseradish cream.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 21 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 350 gMackerel, four skin-on fillets
- 3 ½ tbspRye flour
- 1 tspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, waxy
- 4Beetroots
- 1Apple, tart
- ½Red onion
- 1 tbspVinegar, ideally cider vinegar
- 1 tspHoney
- 3 ½ tbspDill, chopped
- 2 ½ dlQuark
- 30 gHorseradish, finely grated
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water and add salt.
- Boil the potatoes until tender, about 20 minutes.
- Peel the beetroot and coarsely grate it together with the apple. Finely chop the red onion. Mix with the vinegar, honey and half the dill and season with salt.
- Stir the quark with the horseradish and the rest of the dill. Season with salt and pepper.
- Salt the mackerel fillets and turn them in the rye flour. Brush a frying pan with the oil and fry the fish over medium-high heat, first 3 minutes skin side down and then 1–2 minutes on the other side, until crisp and cooked through.
- Drain the potatoes and serve with the mackerel, beetroot salad and horseradish cream.
The cost is estimated from Swedish grocery prices.
