Mackerel fillet, Jerusalem artichoke pooray, nut ragu, turnip, sprout and chestnuts

Gary Usher

Gary Usher

3rd March 2015
Gary Usher

Mackerel fillet, Jerusalem artichoke pooray, nut ragu, turnip, sprout and chestnuts

Mackerel fillet, Jerusalem artichoke pooray, nut ragu, turnip, sprout and chestnuts

Ingredients

  • Mackerel
  • J artichoke pooray:
  • 1kg artichoke
  • 200g butter
  • 200g milk
  • Nut ragu:
  • 100g walnut
  • 100g pine nut
  • 100g pistachio
  • 100g hazelnut
  • 1 shallot
  • 2 clove garlic
  • Lemon thyme
  • 100g butter
  • Turnips
  • Sporuts
  • Chestnuts

Method

Mackerel:

Season

Grill

Blow torch

Jerusalem artichoke pooray:

Sweat artichoke/butter till cooked

Add milk

Bring to simmer

Blend (pass through chinois if you work in a 3 star)

Nut ragu:

Sweat shallot

Roast nut

Add noissette in butter

Add splash RWJ

Turnip:

Cook

Sprout:

Cook

Chestnut:

Shave

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.