Horse mackerel roll with hazelnut miso and watercress
These delicious rolls have a bit of everything; fresh mackerel, umami-packed miso bolstered with hazelnuts, peppery watercress and a sharp squeeze of lemon. The dish is versatile, too – serve them up as a starter, canapés or as a healthy light lunch. If you can't find horse mackerel (sometimes known as scad), you can use regular mackerel – although horse mackerel are technically a different species.
Ingredients
Metric
Imperial
Hazelnut miso
- 100g of white miso
- 30g of roasted hazelnuts
- 1 lemon, juiced
Mackerel rolls
- 4 Atlantic horse mackerel fillets, skinned and pin-boned
- 1/2 daikon radish, peeled
- 30ml of olive oil
- 20g of watercress, leaves washed and dried
- sea salt
- extra virgin olive oil
Equipment
- Japanese turning slicer
- Vacuum bag and machine
Method
Begin by compressing the daikon. Use a Japanese turning mandoline to create 4 sheets out of the daikon. Place in a single layer into a vacuum bag (or bags) and fully compress and seal. Set aside
- 1/2 daikon radish, peeled
Lightly salt the mackerel fillets with fine salt and set aside for 30 minutes
- 4 Atlantic horse mackerel fillets, skinned and pin-boned
- sea salt
Meanwhile, make the hazelnut miso. If your hazelnuts aren't already toasted, preheat an oven to 180ºC/gas mark 4. Place them on a tray and toast for 5–8 minutes, shaking the tray halfway through to achieve an even colouring. Leave to cool
- 30g of roasted hazelnuts
Transfer the cooled nuts to a blender with the miso and blitz until smooth. Season to taste with lemon juice – you probably won't need all the lemon juice, but be sure to reserve any leftover for serving
- 100g of white miso
- 1 lemon, juiced
Remove the daikon sheets from the bag and lay out in pairs, one above the other, slightly overlapping to create 2 lots of larger sheets. Spread some of the miso across each one, then slice up the mackerel and lay the slices on top. Add a layer of watercress leaves
- 20g of watercress, leaves washed and dried
Roll up the sheets as tightly as possible then use a very sharp knife to slice into bitesize pieces. You should get 8 pieces out of each roll, giving you 16 in total (4 per portion)
Serve drizzled with a touch of olive oil, a squeeze of lemon juice and a sprinkle of salt
- extra virgin olive oil
- sea salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
