Marinated mackerel with beetroot, hazelnuts and horseradish

by Tom Aikens
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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