RECIPES
Butterflied Cornish Mackerel with green beans and horseradish cream
For the Mackerel
4 X butterflied Mackerel
50g coarse sea salt
50g granulated sugar
Dill to garnish
Combine the salt and sugar and then sprinkle over both sides of the butterflied Mackerel. Leave to cure for thirty minutes and then wash off. Dry thoroughly.
for the Beans
150g green beans, blanched and refreshed in ice water
Sea salt, pepper and good olive oil
For the vinaigrette
25g sun-dried tomato paste
100ml French dressing
Using a hand blender blitz the tomato paste into the vinaigrette
For the horseradish cream
25g fresh grated horseradish
15g Dijon mustard
10g caster sugar
3g salt
150ml double cream
Combine the horseradish, mustard, sugar and salt in a small bowl, add about 50ml of the cream and mix to combine.
Lightly whip the remaining cream and then fold in the horseradish mix. Whip until thickened and then chill until ready to use.
To assemble
Lightly oil the skin of the Mackerel and then cook under a hot grill or on the BBQ, the skin wants to be crisp and slightly blistered but the flesh wants to be really lightly cooked.
Dress the beans with a little salt, pepper and olive oil and divide between four plates.
Drizzle over some of the tomato vinaigrette.
Top with the Mackerel fillet and the using a warm spoon scoop quenelles of the horseradish cream to go on top. Finish with some dill fronds.