Seared mackerel with beetroot, horseradish and watercress

servings4
30 minutes

Ingredients

Mackerel

  • 4 large mackerel, filleted and pin-boned
  • olive oil

Horseradish cream

  • 300g of crème fraîche
  • 40g of fresh horseradish, grated
  • 2 tbsp of horseradish cream
  • 1 tbsp of Dijon mustard
  • 1 lemon, juiced
  • salt
  • pepper

Beetroot relish

  • 500g of beetroot, cooked and finely diced
  • 1 handful of chives, chopped
  • 1 lemon, juiced
  • salt
  • pepper

Watercress salad

  • 5g of micro watercress leaves, picked and any bruised leaves thrown away
  • 1 pinch of sea salt
  • olive oil
  • 1/2 lemon, juiced

To serve

  • fresh horseradish, for grating

Method

1
For the horseradish cream, place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste
  • 300g of crème fraîche
  • 2 tbsp of horseradish cream
  • 1 tbsp of Dijon mustard
  • salt
  • pepper
  • 1 lemon, juiced
  • 40g of fresh horseradish, grated
2
To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice
  • 500g of beetroot
  • 1 lemon, juiced
  • salt
  • pepper
3
Place a non-stick pan on a medium heat and add a little olive oil. Season the mackerel and place skin-side down in the pan. Cook for 2 minutes or until golden brown and crisp
  • olive oil
  • 4 large mackerel, filleted and pin-boned
4
Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice
  • salt
  • pepper
5
Lightly dress the watercress with a little olive oil, lemon juice and sea salt
  • 1/2 lemon
  • 5g of micro watercress leaves
  • 1 pinch of sea salt
  • olive oil
6
To serve, spoon a serving of the beetroot relish onto the centre of a plate. Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour
  • 1 handful of chives
  • fresh horseradish, for grating
7
Place a small spoonful of horseradish cream next to this. Serve immediately