MARINATED MACKEREL WITH CHARGRILLED CHICORY AND BEETROOTS

INGREDIENTS:
1 marinated mackerel fillet, cut into 3-4 pieces
1/2 of chicory, chargrilled
1/2 of yellow grapefruit, zest and juice
1 beetroot
1 shallot, thinly sliced
10 sprigs of chives, chopped
5 tbsp. of olive oil
Salt and pepper

INSTRUCTIONS

Boil the beetroot with the skin on for 25 minutes. Strain the beet and set aside until lukewarm. Remove the skin and slice the beet thinly. Marinate the beet slices for 10 minutes in olive oil, grapefruit juice and zest, chopped chives, salt and pepper.

Heat the griddle pan on a high flame until very hot (about 5 minutes).
Place the chicory on the grill from the cut side and cook for 3 minutes until golden brown. Remove from the pan and season with salt and pepper. Cut the piece into halves.

Strain the beets from the marinade and serve a layer of the beets, forming a ring in the center of the plate. Add the chicory halves, the shallot slices and the mackerel pieces.

TIP: You may replace the beets with any other vegetable you prefer (such as potato, cauliflower, broccoli, etc.).