Yes Masterchef is a must watch for us now, but we are late comers to this program and we really only started watching it during last Autumns Masterchef the Professionals – now hooked and adore Michel Roux Jnr’s skills tests, he just makes all the dishes look so simple and I just had to try mackerel 3 ways – Sashimi, Tartare, Escabeche. But getting fresh mackerel in the winter months, no chance. Thankfully with this winters mild weather, boats have still been catching them and a quick visit to the Old Watch House Lyme Regis I had a bag of wonderful fresh mackerel.
Michel Roux never gives away a lot of detail on measurements and timings on these recipes, so a lot of research went into the three elements of this dish. Here is my version off the dish and all I know is my dinner guests enjoyed every mouth full, so I think I got it just about right!
8 fresh mackerel filleted and pins bones removed. Trimmed into 5-6mm lengths. You will have some spare, chef’s perks!!
Thumb sized piece of Fresh ginger thinly sliced
150ml dry white wine
100ml rice wine vinegar
3 spring onions
1 fresh beetroot
Slice the skin, rub in the salt and leave for at least an hour. This will firm up the flesh.
Mix the wine, vinegar and slices ginger in a bowl
Rub off the salt and excess water and place in the wine vinegar mix
Thinly slice the spring onions and place in iced water for an hour
Slice each portion of mackerel into strips.
Place on a white plate and top with spring onion & thinly cut beetroot
Sprinkle over a mixture of pepper, ground coriander and a pinch of pimento
1 carrot thinly sliced
1 shallot sliced into rings
200 ml dry white wine
Pinch of ground coriander
Salt & pepper
Boil the carrots & shallot in the white wine until cooked
Allow this cool until warm
Slice the skin of the mackerel and fry skin side down until nicely brown. (press each piece down for a few seconds to stop the curly)
When brown place into the wine mixture
Place the mackerel onto three sliced carrots
Top with the cooked onion & sprig of watercress
1 spring onion
Thinly sliced green apple
100ml crème freche
Few sprigs of chopped dill
Palm full of chopped capers
Squeeze all the juice from the capers and chop
Add the capers, dill to crème freche and season with lemon juice, salt & pepper
The sauce can be prepared before hand, but adding the lemon & salt to the mackerel has to be done as you are about to serve and can only be left for a maximum of 10 minutes!
Remove the skin from the mackerel and chop up, but not too small pieces
Mix with thinly chopped spring onions
Season with lemon juice & salt
Place the chopped mackerel on top of 1 tablespoon of the crème freche mixture
Garnish with thin slices of apple
Serve with slices of good bread from www.homemadebylb.co.uk
Wine: we had NV Prosecco ‘Spago’ Frizzante, Rive della Chiese