Avancerad
Rökt makrill med rödbetor- och spelt-sallad
Detta recept bockar många hälsokryss räknas ändå som en behandling. Det är rikt på folat, fibrer, järn och omega-3. Att rosta hel fisk på benen bevarar smaken, men om du hellre använder filéer, så kan de rostas eller grillas på bara 10 minuter
⏱️75 min
🍽️2 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Heat oven to 200C/180C fan/gas 6. Cut the beets into wedges and toss with 1 tbsp oil plus some seasoning in an oiled, medium roasting tin. Roast for 40 mins, adding the garlic to the tin with 20 mins to go, until tender and caramelised.
- 2Cook the spelt following pack instructions. Whisk together the remaining oil, the honey and vinegar. Toss this, plus the spelt, nuts and olives, into the beetroot and set aside to cool.
- 3Line a large baking tray with foil. Slash the fish a few times down to the bones on each side and place on the foil. Mix the spices with seasoning, then rub them all over the fish. Raise the oven to 220C/200C fan/gas 7 and roast the fish for 15-20 mins or until golden and the dorsal fin at the back pulls away easily.
- 4Just before serving, fold the herbs and red onion into the salad. Season to taste and serve with the fish and a dollop of the yogurt.