鲍鱼tv

Grilled brined mackerel
4 butterflied mackerels – ask your fishmonger
10g seasalt
100ml water
1 teaspoon toasted coriander seeds
About 5 icecubes
Oil for brushing
½ teaspoon ground coriander
1 lemon, quartered

Simmer the salt and water until the salt has dissolved. Add the icecubes and when cool add the mackerel – making sure they’re covered.
Leave for 30 minutes then remove from brine and pat dry.
Brush with oil and sprinkle over the ground coriander and rub in to cover the skin. Lightly score the skin with a sharp knife.
Heat a pan until hot and add mackerel skin side down and cook for about 3 minutes – depending on thickness but you should see it cooking from the sides. Flip over and cook on other side for a minute or so. Allow to rest for a couple of minutes then squeeze over the lemon

Apple and cardamom glazed beetroot

4 medium beetroots, scrubbed
1 tablespoon oil
Few sprigs thyme
75g apple jelly ( available in delis and farmshops)
100ml water
Seeds from 8 cardamom pods, crushed
½ teaspoon freshly ground black pepper
25ml cider vinegar

Place the beetroots on a sheet of foil, sprinkle over the oil and add the thyme. Gather up and place in a 180°c oven for about an hour or until soft. Cool and then peel. Cut in half then each half into 3 wedges.
Place the jelly and water in a pan and place over medium heat. Whisk to a smooth consistency. Add the vinegar, cardamom and beetroot. Cook until the mixture is thick and syrupy and coating the beetroot. Add the pepper and check for salt.
Serve with the mackerel.