Pan‑fried Mackerel Fillets

Ingredients

• 1 Red Onion
• 2 tbsp olive oil
• 1 sprig rosemary
• 200 ml red wine (or beet juice)
• 125 ml poultry stock
• 350 g beet leaves
• 1 Garlic clove
• Salt
• Pepper
• 320 g mackerel fillet (2 fillets; with skin)
• 2 tbsp flour
• a little cornstarch (optional)

Instructions

1. 1.

   Peel and finely dice the onion. Heat ½ tbsp oil in a small saucepan and sauté onions until translucent.

2. 2.

   Wash rosemary, shake off excess water, and add to the pan with red wine. Reduce liquid to about one‑third of its volume.

3. 3.

   Add poultry stock and reduce again by half. Strain into another pot and set aside.

4. 4.

   Wash beet leaves and pat dry.

5. 5.

   Peel garlic and finely chop.

6. 6.

   Heat 1 tbsp oil in a skillet. Add beet leaves and garlic, sauté over medium heat for 1–2 minutes while stirring. Add 2 tbsp water, cover, and cook on low heat for 4–5 minutes. Season with salt and pepper.

7. 7.

   Rinse mackerel fillets, pat dry, season, and coat in flour. Heat remaining oil in a second skillet and fry fillets 2–3 minutes per side.

8. 8.

   Bring the sauce to a boil again and thicken if desired, e.g., by whisking in a small amount of cold water‑mixed cornstarch.

9. 9.

   Plate beet leaves on a dish, arrange fillets on top, drizzle with sauce, and serve.