Mackerel and Beetroot, Horseradish & Watercress

1 To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice

500g of beetroot

salt

pepper

1 lemon

3 tbsp of horseradish cream

2 For the horseradish cream, place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste

300g of crème fraîche

40g of horseradish

2 tbsp of horseradish cream

1 tbsp of Dijon mustard

salt

pepper

1 lemon

3 Place a non stick pan on a medium heat and add a little olive oil. Season the mackerel and place skin side down in the pan. Cook for 2 minutes or until golden brown and crisp

4 large mackerel

olive oil

4 Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice

salt

pepper

1 lemon

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

½ lemon

5g of micro watercress leaves

olive oil

1 pinch of sea salt

6 To serve, spoon a serving of the beetroot relish onto the center of a plate. Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour

1 dash of fresh horseradish, grated

1 handful of chives

7 Place a small spoonful of horseradish cream next to this. Serve immediately

Directions at greatbritishchefs.com

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