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Seared Mackerel with beetroot, horseradish, apple and pea shoot salad

Sat, 28 July 2018

Seared Mackerel with beetroot, horseradish, apple and pea shoot salad

(Serves 4 )

Ingredients:

4 large Mackerel, filleted and pin-boned

Olive oil  

For the horseradish cream:

300g crème fraiche

2tbsp horseradish cream

1tbsp of Dijon mustard

1 lemon juice

Salt/pepper

For the beetroot relish:

500g of beetroot, cooked and finely diced

1 hand full of chives

1 lemon juice

Salt and pepper 

For the apple pea shoot salad:

1 apple (finely sliced)

1 bunch of pea shoots

Olive oil

 

Method:

1.  For the horseradish cream, place the crème fraiche in a bowl, add the horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice.

2.  To make the beetroot relish, bind together the beetroot and 3 teaspoons of the horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant colour. Season to taste with salt, pepper and lemon juice.

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.

4.  Turn over then remove mackerel from pan. Finish with salt pepper and a squeeze of lemon juice.

5.  Mix the pea shoots and sliced apple and lightly dress with olive oil and lemon juice

6.  To serve, spoon a serving of the beetroot relish onto the centre of each plate. Lay one seared fillet of mackerel on top, and then place the dressed salad on top of the mackerel.

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