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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
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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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share recipe:
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