Slow Cooker Baked Mackerel with Beets
Serves
4
Total Time
2hrs 20mins
Calories
201
The richness of fresh mackerel pairs beautifully with earthy beets, while a tangy sour cream and mustard sauce lifts the whole dish.
- Onion1sliced
- Celery stalk1sliced
- Carrot1sliced
- Fresh beet170 gcooked, sliced
- Apple1peeled, cored, sliced
- Mackerel4gutted, rinsed, cold
- Fresh chives2 tablespoonschopped
- Olive oil2 tablespoons
- Light brown sugar2 tablespoons
- Apple cider vinegar4 tablespoons
- Fish stock180 ml
- Bay leaves2
- Cloves4
- Salt & pepperas needed
- Wholegrain mustard2 teaspoons
- Sour cream6 tablespoons
Ingredients
- 1. Heat olive oil in a clean medium cast iron skillet
- 2. Add onion, celery stalk and carrot
- 3. Fry until softened - 5 min
- 4. Add light brown sugar, apple cider vinegar, fish stock, bay leaves and cloves to the stock mixture
- 5. Season with salt & pepper
- 6. Bring to boil
- 7. Arrange fresh beet in a clean slow cooker bowl
- 8. Top with apple
- 9. Add mackerel to the slow cooker bowl
- 10. Pour stock mixture into slow cooker bowl and cover
- 11. Cook in slow cooker until flaky - 1½ hr, high heat
- 12. Add wholegrain mustard, sour cream, fresh chives and salt & pepper to a clean small bowl
- 13. Mix with tablespoon
- 14. Transfer fish, vegetables & some of the stock to bowls, garnish with chives
- 15. Serve with spoonfuls of the mustard cream and crusty sliced bread
Method
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