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Cardamom-marinated mackerel with beetroot salsa
Ingredients
- For the fish
- 4 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 5cm piece fresh ginger, peeled and finely grated
- Finely grated zest of 1 lemon, plus 2 tsp lemon juice
- 15 cardamom pods, bashed, seeds removed and roughly ground, outer pods discarded
- 8 mackerel fillets, skin on and pin-boned
- 80g plain flour
- Salt and freshly ground black pepper
- 30g unsalted butter
- 120g Greek yoghurt
- 5g picked coriander leaves, to serve
- For the beetroot
- 3 medium beetroot, unpeeled, roots trimmed
- 2 tbsp olive oil
- 1 large banana shallot, peeled and finely chopped
- 6 whole cardamom pods
- 1 tsp ground cumin
- 1 tbsp lemon juice
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