Try Gaynor Faye's griddled mackerel and asparagus

In the second instalment of the Corrie versus Emmerdale cook-off, Gaynor Faye shows us what the fisheries of Yorkshire have to offer by serving up a griddled mackerel and asparagus dish...

Gaynor Faye's Griddled Mackerel with Beetroot and Asparagus

Serves: 2Prep: 10 minutesCook: 15 minutes

Ingredients:2 large fresh beetroot, scrubbed leave skin onOlive oil for drizzling8 asparagus stems4 small mackerel fillets1 lemon

Accompaniment:2tbsp creme fraiche1tbsp horseradish sauce1tbsp chopped chives½ tsp fennel seedsSalt and pepper

To serve:Bunch of watercressHorseradish sauceLemon wedges

Method:

• Slice the beetroot into 6 rings. Drizzle with oil and salt and pepper.

• Heat a griddle pan until hot. Add the beetroot and griddle for 5 minutes per side untilchargrilled and cooked through.

• Drizzle the asparagus with olive oil and salt and pepper. Add to the griddle pan for thefinal 5 minutes of cooking the beetroot. Remove the beetroot and asparagus from thepan, put on a plate and set to one side.

• Make sure the mackerel is dry then score the skin, drizzle with oil and season withsalt and pepper.

• Use the same griddle pan and place the mackerel fillets skin side down and cook for a few minutes. When golden brown and crisp, squeeze lemon juice over the fish, turn overand cook for a further couple of minutes.

• For the accompaniment: Mix the crème fraiche with the horseradish, chives andfennel seeds.

• Serve the mackerel with the beetroot and asparagus. Spoon over the crème fraichemixture. Serve with watercress, lemon wedges and extra horseradish sauce if liked.

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