- 1 Mackerel fillet
- 1 Tbsp English mustard
- 1/2 tbsp horseradish
- 4 sprig of Tyme
- Drizzle of olive oil
- 1 large beetroot
- 100ml OJ
- Splash Balsamic vinegar
- 1 gelatine leaf
- 1 green apple
- 200mls white wine vinegar
- 200mls water
- 100mls olive oil
- Peppercorns
- 1 orange zest
- 2 bayleaves
- 2 star anise
- 1/2 cucumber
- A small mixture of micro cresses,
Seared Mackerel Fillet, Beetroot jelly, Pickle cucumber, Apple
Ingredients
Method
Pickle the cucumber by bringing to the boil the vinegar, water, olive oil, star anise, orange zest, peppercorns and bayleaves
Pour the liquor over cucumber ribbons and leave to infuse for 3 days may need a pinch of sugar
Blend the horseradish, mustard, splash of olive oil, Tyme and dill
Brush this over the mackerel fillet and vacpac to infuse
For the jelly, purée the Beetroot,OJ 2 sprigs of Tyme and balsamic and bring to the boil
Soak the gelatine leaf
Add the gelatine leaf to to the boiling purée and pour into what you want to serve and chill to set
For service cook the mackerel and build and mini salad with the microcress cut the mackerel in half and lay on top of salad then garnish the plate with pickled cucumber and dice or julienne of apple
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