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
- Mix the ingredients together for the horseradish cream and set to one side
- 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
- Mix the coriander, sugar and salt together
- 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
- Assemble the dish and garnish with rocket, seared apple and olive oil dressing
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