Name: Mackerel And Beetroot, Horseradish & Watercress Recipe
Total time: 30 min
Yield: 4
Cuisine: British

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Mackerel and horseradish are spectacular together in this mackerel recipe by dominic chapman. The simple seared mackerel dish also features peppery watercress. 

How to make Mackerel And Beetroot, Horseradish & Watercress Recipe

Dominic Chapman

Crawler

British

<p>Mackerel and horseradish are spectacular together in this mackerel recipe by dominic chapman. The simple seared mackerel dish also features peppery watercress. </p>

Olive oil

Large mackerel

Lemon

Salt

Freshly ground black pepper

Creme fraiche

Fresh horseradish

Horseradish Cream

Dijon mustard

Beetroot

Pepper

Micro watercress leaves

Sea salt

Handful of chives

Frisee lettuce

For the beetroot relish, place the crme frache in a bowl add the grated horseradish, horseradish cream and dijon mustard. Mix together, seasoning with the salt, pepper and lemon juice to taste.

step 1

Add the beetroot to a bowl and add enough of the horseradish crme frache 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 crme frache mixture in the fridge.

step 2

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.

step 3

Lightly dress the watercress with a little olive oil, lemon juice and salt.

step 4

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 frise lettuce to the side. Pipe or spoon small dots of the reserved horseradish crme frache around the plate with the watercress and serve immediately.

step 5

Great British Chefs