Mackerel with compressed watermelon, crab and horseradish salad
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Kevin Mangeolles' stylish mackerel and horseradish recipe certainly looks fit for a party. It comes with a striking slice of compressed watermelon, just to make sure that it stands out from the crowd.
discover more:
Ingredients
Metric
Imperial
- 2 mackerel, filleted and boned
- 1/4 lemon, juiced
- 1 handful of pea shoots
- 50g of horseradish, freshly grated
- 100g of white crab meat
- 200ml of cream
- 1 watermelon, cut into 12 x 3cm square 1cm thick pieces
- 1 tbsp of oil
- salt
- black pepper
SAVE RECIPE
Equipment
- Vacuum bag and machine
Method
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
- 1 handful of pea shoots
- 50ml of cream
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