Instructions
Follow the steps and taste along the way.
Roast the beetroot
Preheat the oven to 200 °C. Peel the beetroot and cut it into cubes about 2 cm in size. Toss with 15 ml olive oil, 2 g salt and half of the black pepper. Spread out in a single layer on a baking tray and roast for 30–35 minutes, until easily pierced with a fork and lightly browned around the edges.
Cook the lentils
Rinse the lentils and put them in a saucepan with 900 ml water and the bay leaf. Bring to a boil, then simmer gently for 20–25 minutes, until tender but still holding their shape. Add 3 g salt for the last 5 minutes of cooking. Drain the cooked lentils and remove the bay leaf.
Make the dressing
Finely grate about 1 teaspoon of orange zest and squeeze out the juice. In a bowl, whisk together 15 ml olive oil, the vinegar, mustard, orange juice and zest. Finely chop the garlic and stir it in. Chop the parsley; add half to the dressing and set the rest aside for finishing.
Combine the warm lentil side
Toss the drained lentils with the roasted beetroot and prepared dressing. Taste; the orange and vinegar should add a pleasant freshness without overpowering the sweetness of the beetroot. Cover and leave at room temperature while you cook the fish.
Pan-fry the mackerel and serve
Pat the fillets dry with a paper towel and season with the remaining 1 g salt and the black pepper. Heat the remaining 5 ml olive oil in a large frying pan over medium-high heat. Place the mackerel skin-side down and press with a spatula for 10 seconds to keep the skin from curling. Cook for 3–4 minutes, until the skin is golden and crisp, then turn and cook for another 1–2 minutes. Serve on the lentil mixture and sprinkle with the remaining parsley.
