Mackerel, white chocolate, horseradish and beetroot

servings6
1 hour 20 minutes

Ingredients

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

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
  • 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
  • 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