;

Seared mackerel with beetroot, horseradish and watercress

PT30M

Mackerel

Beetroot relish

Watercress salad

To serve

1
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
2
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
3
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
4
Lightly dress the watercress with a little olive oil, lemon juice and salt
5
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

Go to Comments

Seared mackerel with beetroot, horseradish and watercress

Latest from Seared mackerel with beetroot, horseradish and watercress

You may also like