Mackerel, white chocolate, horseradish and beetroot
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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.
First published in 2015
Ingredients
Metric
Imperial
Mackerel fillets
- 6 mackerel fillets, skin on, each weighing 80g
- 1 tbsp of olive oil
Crumb mixture
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
SAVE RECIPE
Equipment
- Juicer
Method
1
Dice the beetroot into 1cm pieces
- 1 beetroot
2
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
3
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
4
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
5
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
6
Fold in the crumb mixture. Place on a baking tray and leave to cool in the fridge
7
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
8
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
9
Quenelle the mackerel tartare
10
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
First published in 2015
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