Buckwheat With Mackerel And Beets
Recipe by Éric Kayser
Ask your fishseller to fillet the mackerel.
Peel the beets, and cut them into slices 1/4 inch (5 mm) thick.
In a small saucepan, lightly sauté the sliced shallots and garlic cloves in half the olive oil. Add the kasha and gently fry for 5 minutes. Deglaze with the balsamic vinegar.
Pour over 2 cups (500 ml) water at room temperature and allow to cook for 20 minutes, stirring from time to time, until the kasha is al dente.
Heat the remaining olive oil in a frying pan and rapidly color the mackerel fillets on both sides.
Arrange the fillets on plates with the kasha. Garnish with the sliced beets. Serve immediately.
Éric Kayser’s tip
An excellent pairing for this dish is well-chilled apple cider.
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