Michel Troisgros’ Beet Mackerel

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• Serves 4
• 8 small mackerels
• 1 raw red beet (about 5 oz)
• 1 tbsp fresh (or canned) horseradish
• 3½ oz table cream (15%)
• 1 tbsp of Xeres (sherry) vinegar
• 1 tbsp walnut oil
• 1 lemon
• olive oil
• salt and pepper, to taste
• 1 sprig of flat-leaf parsley, washed and dried

Gut mackerel. Wash and remove backbones. Season skin sides with salt and pepper.

Cook beet for 30 minutes in lightly salted water, using the point of a knife to check tenderness. Let cool. Peel and slice beet into 8 quarter-inch rounds. Season with salt and ground pepper, vinegar and walnut oil.

To make horseradish cream, chill a bowl, then whip cream and add a pinch each of salt and pepper. Add horseradish and juice from lemon.

Brush mackerels with olive oil and place them skin down in a baking dish. Preheat oven to 425°F and cook for several minutes.

Warm plates and arrange beet rounds on them. Using scissors, trim the leaves of parsley. Top each round with 1 mackerel and sprinkle with parsley. Accompany with horseradish cream.

Translated from Cuisine de famille chez les Troisgros by Pierre and Michel Troisgros (Flammarion).

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