Dominic Chapman's seared mackerel recipe is quite the showstopper. Mackerel and horseradish complement each other beautifully, and the peppery watercress leaves provide a flavourful contrast to the main parts of the dish. The beetroot relish included in this recipe could work well as a colourful addition to other meals.
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To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice
500g of beetroot
3 tbsp of horseradish cream
For the horseradish cream, place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste
300g of crème fraîche
40g of horseradish
2 tbsp of horseradish cream
1 tbsp of Dijon mustard
Place a non stick pan on a medium heat and add a little olive oil. Season the mackerel and place skin side down in the pan. Cook for 2 minutes or until golden brown and crisp
4 large mackerel
Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice
Lightly dress the watercress with a little olive oil, lemon juice and sea salt
5g of micro watercress leaves
1 pinch of sea salt
To serve, spoon a serving of the beetroot relish onto the center of a plate. Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour
1 dash of fresh horseradish, grated
2 2/3 handfuls of chives
Place a small spoonful of horseradish cream next to this. Serve immediately
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