On Fish: Mackerel Tartare with Beetroot & Apple Recipe
- Apr 20
- 2 min read
Updated: Apr 29
Words by Nathan Outlaw
Michelin-starred Nathan Outlaw distils three decades of experience as a foremost fish chef in a brand new handbook on cooking fish.
Serves: 4 (as a starter)
Ingredients:
2 very fresh large mackerel, gutted, filleted, pin-boned and skinned
½ shallot, finely chopped
1 green apple (any acidic variety), peeled and diced
1 tablespoon small capers in brine
1 tablespoon chopped tarragon leaves
1 tablespoon cider vinegar
Sea salt and freshly ground black pepper
For the beetroot:
2 large beetroot, washed
100ml (3½fl oz) cider vinegar
2 sprigs of tarragon
a drizzle of extra virgin olive oil
½ shallot, finely chopped
To serve:
6 tablespoons extra virgin olive oil
2 handfuls of watercress, washed
Method
If you fancy giving a raw dish a go at home, this one is a great place to start. The hardest part will be getting the mackerel at its best, but – with prior warning – a good fishmonger should be able to get you some. If not, this dish would work well with bass or bream. If you don’t happen to be a beetroot lover you can substitute it for fennel or cucumber.
To cook the beetroot, place in a saucepan and cover with water. Add the vinegar, tarragon and 2 teaspoons of salt, then bring to a simmer and cook for 30–40 minutes until tender. Insert a small knife into the beetroot to see if it’s cooked. Leave to cool in the water.
When cool enough to handle, remove the skin and cut 4 thin slices from one beetroot. Finely chop the rest. Lay the slices out on a tray, season with salt and pepper then drizzle with the extra virgin olive oil. Leave to cool completely.
For the tartare, cut the mackerel fillets lengthways, then cut into rough dice. Place all the fish in a bowl with the shallot, apple, capers and tarragon. Season with salt, pepper and the vinegar. Mix well, but with a light touch.
To serve, take 4 cold plates and place a slice of beetroot on each. Share the mackerel tartare alongside. Mix the chopped beetroot with the shallot and the 6 tablespoons of extra virgin olive oil, then add to the plates with some watercress.
