Seared mackerel with beetroot, horseradish and watercress

PT30M

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Ingredients

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Imperial

Mackerel

Horseradish cream

Beetroot relish

Watercress salad

To serve

1
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
2
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
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
Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice
5
Lightly dress the watercress with a little olive oil, lemon juice and sea salt
6
To serve, spoon a serving of the beetroot relish onto the centre 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
7
Place a small spoonful of horseradish cream next to this. Serve immediately
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