karohemd: (Chef)
It's been a long time coming but I finally cooked something the look of which I was reasonably happy with and that was a bit different from what I'd cooked before.
The mackerel fillets were simply pan-seared and seasoned with salt and pepper. With it I served beetroot couscous for which I stirred the couscous into cooked, pureed beetroot, thinned with a bit of chicken stock so there was enough liquid and seasoned with salt and pepper and wilted spinach. The little cubes of beetroot were pickled in warm balsamic vinegar for about an hour.

Pan fried Mackerel, Beetroot Couscous, Spinach

September 2017

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