Ref: 208
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
600 g
Beetroot fresh, tops removed
4 Fresh Mackerel fillets
20 ml
Soy sauce
Sweet & Sour Beetroot Marinade
160 ml
Water
160 ml
Red wine vinegar
120 g
Honey
1 Bay leaf
1 tbsp
Black peppercorns
Pickle
40 g
Shallot, thinly sliced
20 g
Fresh ginger peeled & thinly sliced
40 ml
Rice wine vinegar
20 g
Honey
20 ml
Water
1 Red chilli mild chopped fine
1 tsp
Salt
Dressing
60 g
Crème fraiche
20 g
Wasabi paste
Garnish
sprinkle
Black sesame seeds, toasted
sprinkle
Chives finely chopped
sprinkle
Olive oil
Method
Step 1
The day before cook the beetroot in simmering water until tender about 30 mins, remove to cool, peel & slice into thin rounds mix the marinade in a bowl, add slices beetroot & leave in the fridge until the next day.
Step 2
Make the pickle by adding vinegar, honey, water, chilli & salt to a pan & bring to the boil, take off the heat, add ginger & shallot, allow to cool.
Step 3
Place mackerel in a bowl, add soy sauce, coat & leave to marinate for 20 mins.
Step 4
Mix the dressing in a bowl.
Step 5
Grill mackerel skin side up first then turn over until just cooked.
Step 6
Dry fry sesame seeds & cut fine chives.
Step 7
To plate. Place beetroot discs in the centre, lay over mackerel fillet, add pickle, drizzle over dressing & olive oil & garnish with sesame seeds & chives.
Suggestion & Tips
You could swap wasabi for horseradish.