Method:

1. Peel the potatoes and cut them only once lengthwise. Boil them from cold salted water until they’re done.

2. Boil the beets, peel and dice them in 1 cm cubes.

3. Finely chop the shallots and allow them to sweat on low heat.

4. Finely chop the gherkins and capers and add to the shallots.

5. Remove the shallots and gherkins from the range and allow to cool down. Halfway the cooling process, add the beet cubes and olive oil. Season with pepper and salt.

6. Drain the water from the potatoes and put them back on low heat for five minutes to allow excess water to evaporate from the potatoes. Shake the casserole regularly to avoid the potatoes to bake.

7. Bake the mackerel filets on both sides.

8. Add butter, nutmeg, pepper and salt and mash the potatoes finely.

9. Add the Philadelphia cheese and the parsley and stir slowly until mixed.

10. Serve the mash, put the fish on top and top off with the beet salad.