Grilled mackerel with beetroot & leek risotto
www.cornwallgoodseafoodguide.org.uk
mackerel sustainable Cornish recipe
Ingredients
- Crispy Leeks : ½ a leek (white base only)
- Leek puree : 1 whole leek- very finely sliced
- ½ a shallot - very finely sliced
- 100g of washed Spinach
- 100ml double cream
- Pinch of salt
- Saffron Foam: 25ml Brandy
- 100ml white wine
- 175ml double cream
- 50ml milk
- 25g butter
- Pinch of saffron
- Beetroot Risotto: 250g risotto rice
- 2 large beetroots (peeled)
- 25g Philadelphia
- 2 spring onions (chopped)
- Pinch of chives (chopped)
- Grilled Mackerel : 2 large Mackerel – filleted & ‘V’ cut
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