Crispy Mackerel with Buckwheat, Beetroot and Horseradish Cream

Instructions

1. 1

   Cook the buckwheat

   Rinse the buckwheat in a sieve. Bring 300 ml of water and 1.5 g of salt to a boil in a saucepan, add the buckwheat, cover and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 3 minutes.

   
2. 2

   Prepare the beetroot mixture

   While the buckwheat cooks, cut the beetroot and apple into approximately 1 cm cubes and finely chop the onion. Mix them with the wine vinegar, 0.5 g of salt and half of the chopped dill. Leave to stand for a little while.

   
3. 3

   Mix the horseradish cream

   In a small bowl, mix the sour cream, grated horseradish and lemon juice. Finely chop the remaining dill and stir it into the cream.

   
4. 4

   Pan-fry the mackerel

   Pat the fillets dry with a paper towel and season with the remaining 1 g of salt and the black pepper. Heat the oil in a frying pan. Place the mackerel skin-side down and cook over medium-high heat for 3–4 minutes, until the skin is golden and crispy. Turn and cook for another 1–2 minutes, until the flesh is opaque and flakes easily.

   
5. 5

   Serve

   Divide the buckwheat between two plates and top with the beetroot mixture. Add the mackerel, skin-side up, and serve with the horseradish cream. Serve immediately so the skin stays crispy.