- 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
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 – 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 16 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 560,000 followers across Facebook, X, 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.
