Marinated mackerel with beetroot, hazelnuts and horseradish
by Tom Aikens
Return to Recipe
Print
Ingredients
Fish & Shellfish
4 mackerel fillets, skinned
Store Cupboard
6 hazelnuts
sea salt
pepper
sea salt
pepper
sea salt
pepper
40g of caster sugar
20 black peppercorns
salt
1/2 tsp fresh horseradish, grated
salt
pepper
Salad & Fresh Herbs
1 tsp thyme leaves
2 tsp thyme leaves
1 tbsp of thyme leaves
3 bay leaves
1/2 tsp chives, chopped
baby salad leaves
Fruit & Vegetables
1 unwaxed lemon
4 red beetroots
2 yellow beetroots
2 Chioggia beetroots
10 beetroots
50ml of lemon juice
6 baby beetroots, peeled
4 beetroots
50ml of lemon juice
25ml of lemon juice
1/2 lemon, zested
2 Cheltenham beetroot
Oils & Vinegars
150ml of olive oil
350ml of extra virgin olive oil
150ml of white wine vinegar
250ml of olive oil
Beverages
600ml of port
300ml of water
Dairy
75ml of double cream
50ml of crème fraîche