Blistered mackerel fillets sit atop a bed of chicory, kohlrabi and apple in this beautiful dish from Selin Kiazim. The real star of the show is the beetroot, however, gently simmered in a buttery glaze spiced with cardamom and star anise, with a splash of verjus for acidity. It's a perfect example of the recipes you'll find in her book THREE: Acid, Texture, Contrast.
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