Mackerel with compressed watermelon, crab and horseradish salad


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Place 2 of the mackerel fillets together so the skin is facing outwards. Wrap in cling film to create a firm cylinder, then repeat with the other 2 fillets. Place in the fridge to firm up
Remove the cling film from the fish. Cut the mackerel into 12 small pieces and pan-fry in a little oil for 2 minutes on each side
  • 1 tbsp of oil
Place the watermelon pieces in a vacuum bag and seal - this will intensify the flavour and colour of the watermelon. If serving straight away, remove the watermelon from the bag
  • 1 watermelon, cut into 12 x 3cm square 1cm thick pieces. Seeds removed
For the horseradish cream, mix together the horseradish, cream, lemon juice, salt and pepper
Using a pastry brush, paint a big strip of the horseradish cream on the plates. Place 3 pieces of the watermelon on top, evenly spaced along the sweep
Place a piece of mackerel on top of each piece of melon. Mix the rest of the cream with the crab and arrange on top of the mackerel. Garnish with some pea shoots and serve immediately
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