Slow Cooker Baked Mackerel with Beets

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  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    196

The richness of fresh mackerel pairs beautifully with earthy beets, while a tangy sour cream and mustard sauce lifts the whole dish.

recipe updated Sep 5, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Carrot icon
    Carrot
    1 (50g)
  • Fresh beet icon
    Fresh beet
    1.25 cups (171g)
  • Apple icon
    Apple
    1 (150g)
  • Mackerel icon
    Mackerel
    4
  • Fresh chives icon
    Fresh chives
    2 tbsp (6g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Light brown sugar icon
    Light brown sugar
    2 tbsp (24g)
  • Apple cider vinegar icon
    Apple cider vinegar
    4 tbsp (59ml)
  • Fish stock icon
    Fish stock
    ¾ cup (180ml)
  • Bay leaves icon
    Bay leaves
    2
  • Cloves icon
    Cloves
    4
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tsp (11g)
  • Sour cream icon
    Sour cream
    6 tbsp (89ml)

Tools

  • kCook icon Spatula
  • kCook icon Slow cooker
  • kCook icon Small bowl
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet

Step preview

  1. Add olive oil to a clean medium cast iron skillet
  2. Heat
  3. Add onion, celery stalk and carrot to the medium cast iron skillet
  4. Fry until softened - 5 min
  5. Add light brown sugar, apple cider vinegar, fish stock, bay leaves and cloves to the stock mixture
  6. Season with salt & pepper
  7. Boil
  8. Arrange fresh beet in a clean slow cooker bowl
  9. Top with apple
  10. Add mackerel to the slow cooker bowl
  11. Pour stock mixture into slow cooker bowl and cover
  12. Cook in slow cooker until flaky - 2 hr, high heat
  13. Add wholegrain mustard, sour cream, fresh chives and salt & pepper to a clean small bowl
  14. Mix with tablespoon
  15. Arrange
  16. Serve
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