- 270g granny smith apples, skin on, cored and julienne
- 4 lemons (juice 80ml)
- 300g celeriac, peeled & grated
- 80g spring onion
- 250g buckwheat (500g cooked weight)
- 250g wild rice (500g cooked weight)
- 10x100g mackerel fillets (cut each fillet down the lateral line 2 pieces per person)
- 1g salt
- 1g cracked black pepper
- 50g mixed cress
- 1 ½ lemons, cut into 10 wedges
- For the dressing:
- 60g horseradish sauce
- 150g plain yoghurt
Healthy Me - Buckwheat & Wild Rice with Mackerel by Matt Hay
Ingredients
Method
Pre-heat the oven to 200’C.
In a bowl, mix together the apple, lemon juice, celeriac and spring onions.
Cook the buckwheat in boiling water for 15 minutes.
Place the mackerel skin side up on a shallow baking tray, lined with baking parchment.
Cook for 7 minutes or until skin is crispy.
Mix the cooked buckwheat and rice together, season with salt and pepper.
Stir through the apple and celeriac mix.
To make the horseradish dressing, mix the horseradish cream and yoghurt together.
Building the dish
Serve 160g of the apple, celeriac and grain mix in a bowl, top with 5g of mixed cress. Place two halves of the crispy skin mackerel to the side of grains. Add a 20g dollop of horseradish yoghurt on the side of the plate together with a lemon wedge.
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