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Spanish Mackerel with Fennel Remoulade, Roasted Beets and Beet Chips

Service for 4

For the Fennel Remoulade

Fold together 1/3 cup mayonnaise and 1/3 cup crem fraiche, 1-2 tablespoons of drained minced nonpareil spanish capers, 2 teaspoons Dijon mustard, 1 1/2 tablespoons each (chervil, tarragon, italian parsley and chives) 1 tablespoon chopped shallots. Cook until tender but still crunchy 1 pound of diced fennel. Keep both in the refrigerator until the fennel is cool, then fold the fennel into the remoulade mixture. Season to taste and let stay in the refrigerator for at least 2 hours to let the flavors develop.

For the Roasted Beets

Clean 1 1/2 pounds of beets (trim the stems) but leave the skin on. Toss the beets with 2 tablespoons of olive oil and 2 tablespoons of water, salt and pepper. Do this over a large piece of aluminum foil. Lift the edges of the aluminum foil and wrap. Place on a baking pan and roast for about 1 1/2 hours. Let cool enough to handle then rub off the skin with a paper towel.

For the Beet Chips

Slice thinly the beets using a mandoline. Set the oven to 350F. In a bowl coat with olive oil and salt. Lay the beet slices (single layer) on parchment paper and roast on one side till crisp. Turn the beet slices over and finish until the desired effect is achieved.

Spanish Mackerel :

Score the skins of 4 spanish mackerel fillets trying not to pierce into the flesh. Dry the fillets with a paper towel then salt and pepper both sides. Heat a tablespoon of olive oil in a non-stick frying pan and cook (skin side down) the fillets. To ensure a more crisy skin you may only want to do 2 fillets per pan. Saute the fillets for 2-3 minutes till the skins are crispy then flip the fillets and turn off the flame. Let the fillets cook with the flame off for another minute. The fillets should still be slightly pink inside. If you want the fish done more simply leave the flame on longer.


Place a mound of Remoulade on each plate. Lay a fillet on top of each mound of Remoulade. Garnish the dish with roasted beets drizzled with olive oil and beet chips. Garnish with Chervil

Wine Notes:

Spanish Mackerel is difficult to pair. But remember that tannins pair well with fatty foods, since the astringency of the tannins cuts through the viscosity of the fat. A tannic rose from ... Cote de Rhone.


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