14 July 2017

Seared mackerel, beetroot, horseradish

Peel pp a boiled beetroot and cut into small cubes. Mix with some horseradish cream from a pot (1/2 tbsp pp) and some thinly sliced red onion.

Mix 2 more tbsp horseradish with 2 tbsp creme fraiche, 2 tbsp cream, 1 tsp mustard and some pepper and salt.

Fry pp a fillet of mackerel in a lightly oiled pan , skin side down till the skin is nicely brown and crispy. Turn off the heat and turn the fish, It will be done in a minute and a half.

Serve as shown with watercress. I had some left over oyster mushrooms but that's not necessary.

(Inspiration: Dominic Chapman)

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