Seared mackerel with beetroot, horseradish and watercress


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Beetroot relish

Watercress salad

To serve

For the beetroot relish, place the crème fraîche in a bowl add the grated horseradish, horseradish cream and Dijon mustard. Mix together, seasoning with the salt, pepper and lemon juice to taste
Add the beetroot to a bowl and add enough of the horseradish crème fraîche to give it an unctuous, buttery consistency. It should not be too dry or wet and should have a vibrant purple colour. Adjust the seasoning with a little more salt, pepper and lemon juice if needed, and reserve the remaining crème fraîche mixture in the fridge
  • 500g of beetroot, cooked and finely diced
Place a non-stick pan over a medium heat and add a little olive oil. Season the mackerel fillets and place in the pan, skin-side down. Cook for 2 minutes, or until the skin is golden brown and crisp. Turn over then set the pan aside and let the residual heat finish cooking the fish. Season with salt, pepper and a squeeze of lemon juice
Lightly dress the watercress with a little olive oil, lemon juice and salt
To serve, add a generous spoonful of beetroot relish to the centre of each plate and place the mackerel fillets on top. Grate over a little fresh horseradish, scatter over some chopped chives for a little colour and add some frisée lettuce to the side. Pipe or spoon small dots of the reserved horseradish crème fraîche around the plate with the watercress and serve immediately
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