- 600 mls water
- 100g salt
- 300 mls white wine vinegar
- 100g sugar
- 150g sliced onion
- 1 bay leaf
- 10 crushed peppercorns
- 10 crushed allspice berries
- 2.5g thyme
- 12 Mackerel filleted
- Beetroot relish:
- 500g Cooked beetroot fine diced
- 3tsp of horseradish cream (see recipe below)
- Salt, pepper and lemon juice to taste.
- Freshly grated horseradish and freshly chopped chives to dress
- Watercress Salad:
- 5g picked micro watercress
- Lemon Juice
- Olive oil
- Pinch of Fleur de Sel
- Horseradish Cream:
- 300g Crème Fraiche
- 40g grated horseradish
- 2tbsp horseradish cream
- 1tbsp Dijon mustard
- Salt, pepper and lemon juice to taste
Pickled Mackerel with Beetroot, Horseradish and Watercress
Dom Chapman
9th December 2010
Pickled Mackerel with Beetroot, Horseradish and Watercress
Pickled Mackerel with Beetroot, Horseradish and Watercress.
Ingredients
Method
Method:
Mix together the salt and the water to make brine, soak the Mackerel in the brine for 3 hours.
Rinse thoroughly and set aside in a bowl.
Place the onions, herbs and spices in a separate bowl. Herbs and spices must be wrapped in muslin cloth.
Put the white wine vinegar and sugar in a saucepan and bring to the boil.
Pour over the sliced onion, herbs and spices
When this is cold pour over the Mackerel leave for at least 2 days before serving.
Beetroot relish:
Method:
Bind together the beetroot and horseradish cream until it is unctuous buttery consistency.
It should not be too dry or wet and should be a vibrant purple colour.
Season to taste
Finish with freshly grated horseradish and fresh chopped chives and serve.
Watercress Salad:
Method:
Pick the leaves of the watercress down really nicely. Any bruised leaves throw away. Watercress must be really fresh.
Lightly dress the watercress with a dressing of Olive Oil Lemon Juice and Fleur de Sel.
Horseradish Cream:
Method:
Place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together.
Stir in the salt, pepper and lemon juice to taste
To Finish the Dish:
Lay 1 fillet of mackerel on a plate with a small pile of onions on top of the fillet.
Spoon the beetroot mix next to the mackerel and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour.
Place a small spoonful of horseradish cream next to this.
Dress watercress and place between Horseradish cream and beetroot.
Serve immediately.
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