Place the fish in a sterilised jar/glass container, top with room temperature infused oil and refrigerate overnight.

It’s ESSENTIAL the fish is completely submerged, and you do NOT touch it with your hands! Use only clean utensils to take it out of the jar.

For the beetroots: heat your oven as high as it goes. Place the coarse salt on a tray, top with the beetroots and bake for 45 - 60 minutes, depending on size and your oven’s temperature.

Turn the oven down to 200°C and bake for another hour.

Allow the beetroots to cool slightly, before peeling — it’s easier when they’re warm. The best method I know is with a J-cloth. Don’t worry if you leave a bit of the charred skin.

Break them down with your hand into 4 - 5 cm pieces, season and toss with the oil.

To serve: remove the mackerel from the oil and place on a metal tray, belly side down. Torch the skin with a blowtorch, or if you’re doing BBQ that day, the best flavour is from burning charcoal! You want to char the skin not cook it, so if you use a grill, heat it very hot and place the fish close for 30 seconds.

Place the beetroot on a plate, top with a little chilli before placing the fish on top.

Mix the labneh and sour cream and spoon some on each plate, top with diced chilli and garnish with fresh dill.

Pascor restaurant