Recipes
Date posted: 04/12/2018
Ingredients
| Mackerel fillets | 10 |
| Everyday Favourites ground coriander | 15g |
| Tate & Lyle Caster sugar drum | 25g |
| Maldon sea salt | 25g |
| Pickle ingredients | |
| Maldon sea salt | 2g |
| Everyday Favourites red wine vinegar | 60ml |
| Pure olive oil tin | 30ml |
| Shallots (fine dice) | 150g |
| Everyday Favourites diced beetroot in water | 300g |
| Everyday Favourites cracked black peppercorn | 0.5g |
| Tate & Lyle caster sugar drum | 20g |
| Horseradish sauce | |
| Crème Fraîche | 300g |
| Everyday Favourites creamed horseradish sauce | 100g |
| Lion authentic Dijon mustard | 20g |
| Maldon sea salt | 3g |
| Seared apple and olive oil dressing | |
| Lemon juice | 1 lemon |
| Pure olive oil tin | 30ml |
| Compressed apple | 200g |
| Roquette | 100g |
| Cider vinegar gel | 80g |
Method
- Mix the ingredients together for the horseradish cream and set to one side
- For the beetroot pickle add the sugar, vinegar shallots and heat for 3-4 mins, then add the cooked beetroot, season with the salt and black pepper - set to one side
- Mix the coriander, sugar and salt together
- Cover the Mackerel in the powder and set to one side for 10 minutes then wash and pat dry. Blow torch until scorched and cooked
- Assemble the dish and garnish with rocket, seared apple and olive oil dressing