British Mackerel Salad

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 19th May 2011
North West Young Chef of the Year

British Mackerel Salad

British Mackerel Salad, Roasted Ashcroft's Beetroot, Gornall's Soft Free Range Egg, Horseradish Yogurt.
Cooked by Scot Crompton from Marriott Worsley Park during the 2011 Greater Manchester Heat of the North West Young Chef Competition.

Ingredients

  • Mackerel
  • 1 Whole Mackerel
  • Pinch Salt & Pepper
  • 150ml Soda Water
  • 100g S/R Flour
  • Beetroot
  • 4 Baby Beetroot
  • 2 Tbsp Olive Oil
  • Pinch Rock Salt
  • Soft Eggs
  • 2 Free Range Eggs
  • Watercress & Endive
  • Radish
  • Horseradish Yogurt
  • 50g Horseradish Root
  • 125ml Double Cream
  • 125ml Natural Yogurt
  • Pinch Salt

Method

Mackerel
1 Whole Mackerel
Pinch Salt & Pepper
150ml Soda Water
100g S/R Flour
Gut the mackerel, fillet and remove the pin bones, score the skin and cut into 2 pieces, so in total you now have 4 pieces of mackerel. Season the fish and set aside, mix the s/r flour and soda water to create a batter. Pass the fish through some plain flour and then into the batter, place the fish into a fryer 180 degrees and cook until golden, remove from the fryer and place on blue paper to remove excess oil.
Beetroot
4 Baby Beetroot
2 Tbsp Olive Oil
Pinch Rock Salt
Wash and trim the beetroot, place the beetroot, 1 tbsp of olive oil and rock salt in tin foil and wrap into a parcel, place in an oven at 180 degrees and roast for 15 - 20 mins until tender. Remove from the oven and allow to cool enough for you to handle, peel the beetroot, slice in half and then toss in a hot pan with some olive oil to get a glossy colour on it.
Soft Eggs
2 Free Range Eggs
Place in a pan of boiling water for 6 mins, remove and plunge into ice cool water and then refresh the egg under cold running water. Peel the egg and set aside.
Watercress & Endive
Wash and pick leafs, removing all stalks.
Radish
Slice wafer thin on a mandolin.
Horseradish Yogurt
50g Horseradish Root
125ml Double Cream
125ml Natural Yogurt
Pinch Salt
Grate the horseradish, mix in with the yogurt and cream to infuse. Pass off the yogurt so you have a smooth liquid. Season with salt. Place in cream whipper and charge with 1 gas canister.
To serve place some yogurt in the bottom of 200ml kilner jar, add beetroot, slice the egg in 2 and place 1 half in the jar, add some radish and then some olive oil dressed watercress and endive. Close the lid and place on the side of a slate, drag some yogurt across the slate and place pieces of radish and egg along the yogurt. Finish with 2 pieces of mackerel overlapping and a few watercress leaves.

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