Food Matters Live Mackerel recipe

Bidfood UK

Bidfood UK

Standard Supplier 5th December 2016

Food Matters Live Mackerel recipe

The recipe from our "⁣Sustainable fishing: ensuring fish can stay on our menus" talk at Food Matters Live 2016.

Ingredients

  • ⁣Mackerel:
  • 4 Young's Fraserburgh Smokehouse Scottish Smoked Mackerel Fillets 70-100g
  • 25g Everyday Favourites Ground Coriander
  • 50g Tate & Lyle Caster Sugar Drum
  • 50g Maldon Sea Salt
  • Beetroot Pickle:
  • ⁣250g Beetroot Raw Loose
  • 80g Large Green Apples
  • 2g Maldon Sea Salt
  • 100g Banana Shallots Large
  • 60ml Everyday Favourites Red Wine Vinegar
  • 30ml La Pedriza Pure Olive Oil Tin
  • 1g Everyday Favourites Cracked Black Peppercorn
  • 20g Tate & Lyle Caster Sugar Drum
  • Horseradish Cream:
  • 300g Compsey Creamery Creme Fraiche
  • 1 juiced Lemon Medium
  • 10g Lion Authentic Dijon Mustard
  • 60g Everyday Favourites Creamed Horseradish Sauce
  • 3g Maldon Sea Salt
  • Garnish:
  • 10g Rocket Leaf Salad
  • 5g Large Green Apples
  • 30g La Pedriza Pure Olive Oil Tin

Method

⁣1 . Mix a the ingredients together for the Horseradish Cream together and set to one side
2. 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
3 Place the salt , sugar and coriander seeds into a small hand proccesor and blitz until fine
4. Cover the Mackerel in the powder and set to one side for 10 minuites / 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