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Earth and Sea
by
Jonny Stewart
(IC: instagram)
3 Servings
55 min
This is a dish I decided to make because I had the mackerel that I wanted to use. I've been wanting to learn how to fillet fish for a while and figured what better time than now.
I also love cauliflower, who doesn't? Beetroot adds a sweet earthy pop of colour to really compliment the oily mackerel fillets. And the salty capers add a lovely savoury salty umami-ness to the fish. Finished with some floral dill oil to just add something new
Earth and Sea
Recipe details
Ingredients
Beetroot pickle
- 2 large beetroot or 1 packet cooked unpickled beetroot
- 1/3 cup white wine vinegar
- 1/3 cup water
- Peppercorns
- Garlic clove
Beetroot chunks
- 2 large beetroot or 1 packet cooked unpickled beetroot
- Olive oil
- Salt
Cauliflower caper salad
- 1 head cauliflower
- 3 tablespoons capers
- Knob of butter
Dill oil
- 50ml olive oil
- 4-5 sprigs dill
Mackerel
- 3 mackerel whole or 3/6 mackerel fillets (depending on size)
Instructions
For the pickled beetroot
- Add vinegar, water, peppercorns and garlic to a pan and bring to boil
- Strain into a bowl ensuring just liquid remains in bowl, discard the rest
- Thinly slice half your beetroot amount and slice the rest slightly thicker
- Add to pickling liquor and leave to one side
For the mackerel fillets
- This step is only needed if you have whole mackerel
- Remove dorsal fin from top of fish
- Insert knife directly behind front fin and cut down until you feel the bones
- Take the point of your knife and slice down spine
- Using full length of the knife lift the flesh and cut in long strokes down the spine cutting down the body towards the tail
- Remove fillet, find bones, place v cut either side of the bones and remove
For the beetroot chunks
- Slice your beetroot into equal parts (roughly 1 inch)
- Add to frying pan with olive oil and allow to caramelise and lightly salt, keep warm until needed
Cauliflower and caper salad
- Cut cauliflower into individual florets and boil for around 5-6 minutes until just softening
- Drain and add to pan with knob of butter and capers and toss through to coat cauliflower.
- Keep warm and leave to one side
Mackerel
- Place fillets into a dry frying pan, cook for around 4 minutes skin side down
- Flip, turn pan off until cooked through
Dill oil
- Combine oil and dill in a pan and warm through until just warm
- Blitz
Plating
- Place disks of beetroot pickle onto base, then warmed beetroot chunks
- Layer with cauliflower caper salad
- Add fillet on top and dot with dill oil
Tips
- It's really important not to saw when cutting the mackerel fillets
- Dill oil can be stored for 2 months in the fridge and can be made well in advance
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Published July 21st, 2020 4:03 PM
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