- Beetroot
- 500g strong flour
- 300g water
- 300g salt
- 2 chioggia beets
- Mackerel
- 80g smoked mackerel
- 400g milk
- 50g cream
- 2g kappa
- 2 gelatine leaves
- Beetroot juice
- 5 golden beets
- 500 ml 3% salt brine
- Pine gel
- 200g pine vinegar
- 2g agar agar
- To finish
- fennel pollen
- horseraddish
Beetroot, mackerel and fennel
Ingredients
Method
Beetroot
Kneed together first 3 ingredients to a dough. Scrub beets and wrap in the dough. roast in the oven at 220°c for 10 mins and then bring down to 150 for 30 mins or until beets are just cooked. remove from dough and cool.
Mackerel
Blend mackerel, milk and cream in a thermomix. Bring to 90°c and shear in kappa and gelatine. pass and cool. when cool and set churn again till smooth and season. keep in a pastry bag.
Beetroot juice
Scrub and dice the beets to 1cm dice. Cover with brine and weigh dowun and cover. Leave at room temp, 17-20°c for a week or 10 days. strain the liquid and chill.
Pine gel
Heat vinegar to 90°c and shear in agar. set and cool. churn set vinegar to smooth gel. Vacuum to knock out any air pockets.
To finish
Pipe some mackerel cream onto a plate. Grate on some horseradish to taste. Slice the beetroot on a meat slicer quite thin and place over the cream. Pipe a few dots of the pine gel on the beets and dust with fennel pollen. Dress with the fermented beet juice table side
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
