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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Mackerel, white chocolate, horseradish and beetroot

by
James Sommerin
Mackerel, white chocolate, horseradish and beetroot

PT1H20M

First published in 2015
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Ingredients

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Metric

Imperial

Mackerel fillets

Crumb mixture

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

White chocolate

Mackerel tartare

Beetroot reduction

To plate

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Equipment

  • Juicer

Method

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1
Dice the beetroot into 1cm pieces
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
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
  • 40g of butter
  • 35g of milk powder
  • 40g of plain flour
  • 15g of cornflour
  • 20g of caster sugar
  • sea salt
5
Finely grate the fresh horseradish and mix together with the white chocolate and milk powder in a saucepan until the chocolate has melted
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
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
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
First published in 2015
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James Sommerin }
James Sommerin

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

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