Mackerel, Beetroot, Horseradish & Chocolate

Beetroot and mackerel are a classic combination, as this mackerel recipe proves. In James Sommerin's recipe, both ingredients are treated in two ways - the mackerel seared and turned into a tartare, the beetroot pickled and its juice reduced. White chocolate and horseradish are added for further levels of creativity and the plating is truly stunning.

Ingredients

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Mackerel fillets

6 mackerel fillets, skin on, each weighing 80g
1 tbsp of olive oil

Crumb mixture

20g of caster sugar
40g of plain flour
40g of butter
35g of milk powder
15g of cornflour
sea salt

White chocolate

75g of fresh horseradish
100g of white chocolate
35g of milk powder

Mackerel tartare

4 fresh mackerel fillets, skinned
1/2 lemon, juiced
2 shallots
50ml of olive oil
salt
black pepper

Beetroot reduction

100ml of beetroot juice
1 beetroot
150ml of balsamic vinegar
1 bay leaf
45g of caster sugar
225ml of apple juice

To plate

1 handful of edible flowers
olive oil

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Juicer

Dice the beetroot into 1cm pieces

1 beetroot

Bring the beetroot juice, balsamic vinegar, bay leaf, caster sugar and apple juice to the boil, adding the diced beetroot after the mixture starts boiling. Place in a covered container and leave to pickle in the refrigerator for approximately 24 hours

100ml of beetroot juice
150ml of balsamic vinegar
1 bay leaf
45g of caster sugar
225ml of apple juice

After the beetroot is done pickling, take a third of the pickling liquid and reduce by half in a saucepan. Reserve the reduction in the fridge, separate from the rest of the mixture

Preheat the oven to 120°C/Gas mark 1. Melt the butter and mix together with the milk powder, plain flour, cornflour, caster sugar and a pinch of sea salt. Place on a baking sheet and bake for 10 minutes. Leave to cool

40g of butter
35g of milk powder
40g of plain flour
15g of cornflour
20g of caster sugar
sea salt

Finely grate the fresh horseradish and mix together with the white chocolate and milk powder in a saucepan until the chocolate has melted

75g of fresh horseradish
100g of white chocolate
35g of milk powder

Fold in the crumb mixture. Place on a baking tray and leave to cool in the fridge

To make the mackerel tartare, finely chop the mackerel fillets and mix with the olive oil, lemon juice, finely chopped shallots and a pinch of salt and pepper. Leave for 5 minutes before serving

1/2 lemon
4 fresh mackerel fillets
50ml of olive oil
2 shallots
salt
black pepper

In a hot pan, sear the mackerel, skin-side down, in a little olive oil for 30 seconds to a minute, then turn and finish in the pan for another 30 seconds to a minute. The mackerel should be slightly undercooked and translucent in the centre

6 mackerel fillets
1 tbsp of olive oil

Quenelle the mackerel tartare

Smear the beetroot reduction onto each plate and place a mackerel fillet on top. Place the tartare on the side of the plate, scattering over the pickled beetroot chunks, the biscuit crumb and some wildflowers and a drizzle of olive oil

1 handful of edible flowers
olive oil

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James Sommerin

Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.

Mackerel, white chocolate, horseradish and beetroot

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