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Marinated mackerel with beetroot, hazelnuts and horseradish

Ingredients (serves 4)

  • Mackerel;
  • 4 mackerel fillets, skinned
  • 6 hazelnuts
  • 1 tsp thyme leaves
  • 1 unwaxed lemon
  • sea salt
  • pepper
  • Baked beetroot;
  • 4 red beetroots
  • 2 yellow beetroots
  • 2 Chioggia beetroots
  • 2 tsp thyme leaves
  • 150ml of olive oil
  • sea salt
  • pepper
  • Beetroot dressing;
  • 10 beetroots
  • 600ml of port
  • 50ml of lemon juice
  • 350ml of extra virgin olive oil
  • sea salt
  • pepper
  • Pickled beetroot;
  • 6 baby beetroots, peeled
  • 4 beetroots
  • 300ml of water
  • 150ml of white wine vinegar
  • 40g of caster sugar
  • 50ml of lemon juice
  • 1 tbsp of thyme leaves
  • 3 bay leaves
  • 250ml of olive oil
  • 20 black peppercorns
  • salt
  • Horseradish cream;
  • 1/2 tsp fresh horseradish, grated
  • 75ml of double cream
  • 50ml of crème fraîche
  • 25ml of lemon juice
  • 1/2 lemon, zested
  • 1/2 tsp chives, chopped
  • salt
  • pepper
  • Beetroot garnish;
  • 2 Cheltenham beetroot
  • baby salad leaves