- 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
Food Matters Live Mackerel recipe
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
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
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