Marinated mackerel with beetroot, hazelnuts and horseradish

by Tom Aikens
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Ingredients

Fish & Shellfish

Store Cupboard

Salad & Fresh Herbs

Fruit & Vegetables

Oils & Vinegars

  • 400ml of olive oil
  • 350ml of extra virgin olive oil
  • 150ml of white wine vinegar

Beverages

Dairy

  • 75ml of double cream
  • 50ml of crème fraîche