Mackerel, beetroot & lemon recipe by Matt Gillan

Matt Gillan

Matt Gillan

30th June 2014
Matt Gillan

Mackerel, beetroot & lemon recipe by Matt Gillan

Mackerel, beetroot & lemon recipe by Matt Gillan The Pass South Lodge photography by John Arandhara-Blackwell


  • Mackerel
  • 1 Mackerel, filleted and pin boned
  • 100g sugar
  • 100g salt
  • Zest 1 lemon, very fine
  • Beetroot
  • 3 baby ruby beetroot
  • 100g white wine vinegar
  • 100g caster sugar
  • Lemon curd
  • 3 egg yolks
  • 1 whole egg
  • 50g caster sugar
  • 30g butter
  • 50g lemon juice
  • Raspberry pearls
  • 240g beetroot juice
  • 160g raspberry vinegar
  • 7.2g agar agar
  • 3 litres very cold oil
  • Toast powder
  • 100g Smoked oil
  • 3 slices of dry toasted brown bread
  • Maltodextrin
  • Salt
  • Beetroot sorbet
  • 750g Beetroot juice
  • 180g caster sugar
  • Additional garnishes
  • Mixed viola flower petals
  • Parsley cress
  • 85% dark chocolate, finely grated


Mix the salt, sugar and lemon zest together
On a tray, sprinkle a layer of salt.
Place the mackerel on the salt and cover with the rest of the salt.
Cover with cling film and refrigerate for 30 minutes
Wash the salt off the mackerel and dry.
Slice widthways, about 3mm thick.
Allow 6-7 slices per portion
Mix the sugar and vinegar together in a saucepan and bring to the boil
Cool down the gastrix
Peel the beetroot and slice very finely
Put the sliced beetroot into the gastrix until needed. Maximum of 20 minutes
Lemon curd
Mix everything except the butter together in a small bowl.
Bring a small pan of water to a simmer
Put the bowl on top of the pan and whisk the mix until thick
Remove from the heat and whisk in the butter
Chill and put into a piping bag
Raspberry pearls
Ensure the oil is in a tall, narrow vessel
Bring the vinegar, juice and agar to the boil, whilst stirring
Transfer to a squeezy bottle with a narrow nozzle
Allow to cool for about 10 minutes
Pour the liquid into the oil, trying to keep small, single droplets
Strain the oil through a sieve. Wash the pearl with hot water. Shake well and store.
Toast powder
Blend the toast to a fine powder
Mix enough maltodextrin to the oil to form a powder.
Season with the salt and add the toast powder
Beetroot sorbet
Mix the sugar with a little caster sugar.
Heat to dissolve the sugar and mix with the rest of the juice
Pour into paco beakers and freeze
Churn when required

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