Mackerel, beetroot and horseradish sauce

Jamie Oliver has a recipe for trout with a horseradish sauce. This is very similar, but with mackerel instead of the trout.

The beetroot in the garden is perfect at the moment. A couple of inches across each. We had 2 of these globes each for dinner. Washed them and twisted the leaves off. Then we steamed them for about 30 minutes, checking them with a skewer to see when they were perfect. They are easy to peel by hand under a slowly running cold tap. Just push the skins off with your thumbs and leave the beets aside on a plate until you have the other stuff on the plates. They will retain their heat for about 5 minutes in a warm kitchen as long as you don't slice them before serving.

The mackerel was from a fishmongers in Howth. They had cleaned it already and it was still cheap as chips. When mackerel is fresh there is nothing to touch it. When I got back from the shop I froze this in batches of 2. It defrosted fine at room temperature and then we roasted it for 15 minutes at 180 degreed c with a bit of salt and pepper on top. The skin crisped up nicely.

The sauce was made from equal quantities of natural yogurt and horseradish sauce in a jar. About a tablespoon of lemon juice and a good grind of salt and pepper. Mixed this up well in a bowl and stuck a spoon in it for serving ourselves at the table (or couch in this case).

We steamed some of the father in law's potatoes to go with this. Very tasty and healthy too.