Cured mackerel with compressed apple and horseradish

04.12.2018
  • 10 minutes
  • Serves 10

Ingredients

  • Mackerel fillets 10
  • Everyday Favourites ground coriander 15g
  • Tate & Lyle Caster sugar drum 25g
  • Maldon sea salt 25g
  • Pickle ingredients
  • Maldon sea salt 2g
  • Everyday Favourites red wine vinegar 60ml
  • Pure olive oil tin 30ml
  • Shallots (fine dice) 150g
  • Everyday Favourites diced beetroot in water 300g
  • Everyday Favourites cracked black peppercorn 0.5g
  • Tate & Lyle caster sugar drum 20g
  • Horseradish sauce
  • Crème Fraîche 300g
  • Everyday Favourites creamed horseradish sauce 100g
  • Lion authentic Dijon mustard 20g
  • Maldon sea salt 3g
  • Seared apple and olive oil dressing
  • Lemon juice 1 lemon
  • Pure olive oil tin 30ml
  • Compressed apple 200g
  • Roquette 100g
  • Cider vinegar gel 80g

Method

  1. Mix the ingredients together for the horseradish cream and set to one side
  2. For the beetroot pickle add the sugar, vinegar shallots and heat for 3-4 mins, then add the cooked beetroot, season with the salt and black pepper - set to one side
  3. Mix the coriander, sugar and salt together
  4. Cover the Mackerel in the powder and set to one side for 10 minutes then wash and pat dry. Blow torch until scorched and cooked
  5. Assemble the dish and garnish with rocket, seared apple and olive oil dressing
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