Grilled mackerel, pickled beetroot & sesame yoghurt from The Butlers Pantry

  • Bring the honey, water, vinegar, peppercorns and bay leaf to a boil. Leave to cool
  • Peel and slice the beetroot and add to the pickling liquid and chill overnight
  • Brush the mackerel fillets with the soya sauce and leave for 20 minutes.
  • Place on a tray under a hot grill until cooked and slightly charred.
  • Place beetroot on a plate and sprinkle with the seame, tear the mind and add.
  • Slice the shallot and add.
  • Finally top with the mackerel.
  • Spoon some natural yoghurt and serve.

A Tip from The Butler: Delicious served cold so cook some extra!

View The Butlers Pantry Review Here