Seared mackerel with beetroot, horseradish and watercress

servings4
30 minutes

Ingredients

Mackerel

  • olive oil
  • 4 large mackerel, filleted and pin-boned
  • 1/4 lemon, juiced
  • salt
  • freshly ground black pepper

Beetroot relish

  • 150g of crème fraîche
  • 20g of fresh horseradish, grated
  • 1 tbsp of horseradish cream
  • 1/2 tbsp of Dijon mustard
  • 1/2 lemon, juiced
  • 500g of beetroot, cooked and finely diced
  • salt
  • pepper

Watercress salad

  • micro watercress leaves, picked and any bruised leaves thrown away
  • 1/4 lemon, juiced
  • olive oil
  • 1 pinch of sea salt

To serve

  • fresh horseradish, for grating
  • 1 handful of chives, chopped
  • frisée lettuce

Method

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
  • 150g of crème fraîche
  • 20g of fresh horseradish, grated
  • 1 tbsp of horseradish cream
  • 1/2 tbsp of Dijon mustard
  • 1/2 lemon, juiced
  • salt
  • pepper
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
  • 500g of beetroot, cooked and finely diced
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
  • olive oil
  • 4 large mackerel, filleted and pin-boned
  • 1/4 lemon, juiced
  • salt
  • freshly ground black pepper
4
Lightly dress the watercress with a little olive oil, lemon juice and salt
  • micro watercress leaves, picked and any bruised leaves thrown away
  • 1/4 lemon, juiced
  • olive oil
  • 1 pinch of sea 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
  • fresh horseradish, for grating
  • 1 handful of chives, chopped
  • frisée lettuce