Recipes
Date posted: 21/12/2016
Ingredients
| Mackerel | |
| Young's Fraserburgh Smokehouse Scottish smoked mackerel fillets 70-100g | 4 |
| Everyday Favourites ground coriander | 25g |
| Tate & Lyle caster sugar | 50g |
| Maldon sea salt | 50g |
| Beetroot pickle | |
| Beetroot raw, loose | 250g |
| Large green apples | 80g |
| Maldon sea salt | 2g |
| Banana shallots, large | 100g |
| Everyday Favourites red wine vinegar | 60ml |
| La Pedriza pure olive oil | 30ml |
| Everyday Favourites cracked black peppercorn | 1g |
| Tate & Lyle caster sugar | 20g |
| Horseradish cream | |
| Compsey Creamery creme fraiche | 300g |
| Lemon medium | 1 juiced |
| Lion Authentic Dijon mustard | 10g |
| Everyday Favourites creamed horseradish sauce | 60g |
| Maldon sea salt | 3g |
| Garnish | |
| Rocket leaf salad | 10g |
| Large green apples | 5g |
| La Pedriza Pure olive oil | 30g |
Method
- Mix the ingredients together for the horseradish cream together and set to one side.
- For the beetroot pickle add the sugar, vinegar shallots and heat for 3-4 mins, then add the apple and cooked beetroot, season with the black pepper - set to one side.
- Place the salt, sugar and coriander seeds into a small hand processor and blitz until fine.
- 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.