Poached Mackerel With Braised Beets And Crucifer Ribbons

Ingredients

• Oily Fish Mackerel Fillets600 g
• Bone Broth Low Sodium800 ml
• Green Tea Brewed Strong Warm200 ml
• Beets Peeled And Quartered400 g
• Crucifer Mix Thinly Sliced Cabbage Broccoli Stems And Kale Ribs250 g
• Olive Oil30 ml
• Walnuts Finely Chopped40 g
• Turmeric Fresh Grated Or Powder3 g
• Black Pepper Freshly Ground2 pinches
• Ginger Finely Grated5 g
• Tart Cherry Juice25 ml
• Fresh Parsley Chopped8 g

Method

1. 1Bring bone broth and green tea to a gentle simmer in a wide saucepan then add grated ginger turmeric and one pinch of black pepper to the poaching liquid.
2. 2Nestle the mackerel fillets skin side down into the warm liquid ensuring they are just covered and poach at a bare simmer for six to eight minutes until opaque and tender.
3. 3Meanwhile in a braiser warm a little olive oil add beets and pour in two hundred milliliters of bone broth cover and braise on low heat for twenty minutes until the beets are tender.
4. 4Add the sliced crucifer mix to the braiser stir to combine and continue to braise uncovered for five minutes so the greens are wilted but still vivid.
5. 5Whisk together olive oil walnuts turmeric tart cherry juice and parsley with remaining black pepper to form a loose dressing.
6. 6Lift the mackerel from the poaching liquid with a slotted spoon and rest on the braised vegetables. Spoon the walnut turmeric dressing over the fish and vegetables and finish with a scatter of chopped walnuts.