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Mackerel with compressed watermelon, crab and horseradish salad

Mackerel with compressed watermelon, crab and horseradish salad

Mackerel with compressed watermelon, crab and horseradish salad

PT30M

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1
Place 2 of the mackerel fillets together so the skin is facing outwards. Wrap in cling film to create a firm cylinder, then repeat with the other 2 fillets. Place in the fridge to firm up
  • 2 mackerel, filleted and boned
2
Remove the cling film from the fish. Cut the mackerel into 12 small pieces and pan-fry in a little oil for 2 minutes on each side
  • 1 tbsp of oil
3
Place the watermelon pieces in a vacuum bag and seal - this will intensify the flavour and colour of the watermelon. If serving straight away, remove the watermelon from the bag
  • 1 watermelon, cut into 12 x 3cm square 1cm thick pieces. Seeds removed
4
For the horseradish cream, mix together the horseradish, cream, lemon juice, salt and pepper
  • 50g of horseradish
  • 150ml of cream
  • 1/4 lemon
  • salt
  • black pepper
5
Using a pastry brush, paint a big strip of the horseradish cream on the plates. Place 3 pieces of the watermelon on top, evenly spaced along the sweep
6
Place a piece of mackerel on top of each piece of melon. Mix the rest of the cream with the crab and arrange on top of the mackerel. Garnish with some pea shoots and serve immediately
  • 100g of white crab meat
  • 2 2/3 handfuls of pea shoots
  • 50ml of cream

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