Name: Pan-fried mackerel with golden beetroot & orange salsa
Yield: Serves 4 as starter
Cuisine: Israel
Ingredients: ½ tsp olive oil; ½ tsp coriander seeds, toasted and crushed; ¾ tsp cumin seeds, toasted and crushed; ½ tsp sweet paprika; 1 medium orange; 1 medium golden beetroot (100 g in total); 4 mackerel fillets, with skin (about 260 g in total); 15 g chopped flat-leaf parsley; ½ small red onion, finely chopped (40 g in total); 30 g pitted Kalamata olives, quartered lengthways; 1 small lemon, halved widthways; ½ tsp chilli flakes; 1 tbsp harissa paste (shop-bought or see recipe); 1 tbsp hazelnut or walnut oil; 1 tsp ground cumin; salt

Preparation info

Serves
4
as starter

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Although oranges aren’t grown in Jerusalem, the famous Jaffa oranges, cultivated along the coast, have made their mark on the city’s skyline, sort of.

In 1860, during the Ottoman rule, a complex of buildings was erected in Jerusalem by the Russian Tsar to serve the increasing number of Russian Christian pilgrims arriving in the city during Christmas and Easter. This included hostels, a hospital, a bathhouse and a church that were later used as the British headquarters during their m