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: 2 Prep: 10 minutes Cook: 15 minutes
2 large fresh beetroot, scrubbed leave skin on
Olive oil for drizzling
8 asparagus stems
4 small mackerel fillets
2tbsp creme fraiche
1tbsp horseradish sauce
1tbsp chopped chives
½ tsp fennel seeds
Salt and pepper
Bunch of watercress
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 until
chargrilled and cooked through.
Drizzle the asparagus with olive oil and salt and pepper. Add to the griddle pan for the
final 5 minutes of cooking the beetroot. Remove the beetroot and asparagus from the
pan, put on a plate and set to one side.
Make sure the mackerel is dry then score the skin, drizzle with oil and season with
salt 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 over
and cook for a further couple of minutes.
For the accompaniment: Mix the crème fraiche with the horseradish, chives and
Serve the mackerel with the beetroot and asparagus. Spoon over the crème fraiche
mixture. Serve with watercress, lemon wedges and extra horseradish sauce if liked.