Soused Mackerel, Beetroot and Pickled Cucumber

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Preparation info

  • Difficulty

    Complex

  • Serves

    4

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 4 mackerel fillets, deboned

Pickled Cucumber

  • 37.5 ml white wine vinegar
  • 50 g caster sugar
  • 50 ml water
  • ½ cucumber, sliced into half moons
  • 2 sprigs dill

Marinade

  • 300 ml white wine vinegar
  • 100 g caster sugar
  • 125 g sliced onion
  • 1 bay leaf
  • 5 crushed peppercorns
  • 1 all spice berries
  • Sprigs of thyme, chopped

Horseradish Cream

  • 100 g low fat crème fraîche
  • 40 g horseradish sauce
  • Juice ¼ lemon

Beetroot Relish

  • 150 g beetroot, cooked and diced
  • 15 g low fat crème fraîche
  • ½ tbsp horseradish cream
  • ½ tsp grated horseradish
  • Juice ¼ lemon

Method

Pickled Cucumber

  1. Bring the vinegar, sugar and water to a boil and allow to cool.
  2. Peel the cucumber, cut lengthways, remove the seeds and slice thinly.
  3. Mix the cucumber with the chopped dill and pickle in the cooled mix for 30 minutes.

Marinade

  1. Bring all the marinade ingredients to the boil and leave to cool.
  2. When cool, put the fillets of mackerel in the marinade and leave to souse for 2 days.

Horseradish Cream

Mix all the ingredients together.

Beetroot Relish

Mix all the ingredients together.

To Serve

  1. Place the beetroot relish on the base of the plate, lay the drained mackerel fillet on top.
  2. Finish with the cucumber pickle. Dot the plate with the horseradish cream.
Chef Magazine / Issue 31 / October / 2013