Mackerel and Beetroot Recipe
This dazzling dish from Tom Aikens contains many elements, celebrating the flavours of mackerel, beetroot and hazelnut
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Juicer
- Microplane
- Mandoline
- Fine-mesh sieve
- Cookie cutter
- Cooling rack
- Saucepan
- Skillet
- Baking sheet
- Oven
- Stove
- Aluminum foil
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Refrigerator
- Plate
Ingredients
- 4 mackerel fillets, skinned
- 6 hazelnuts
- 1 tsp thyme leaves
- 1 unwaxed lemon
- sea salt
- pepper
- 4 red beetroots
- 2 yellow beetroots
- 2 Chioggia beetroots
- 2 tsp thyme leaves
- 150ml of olive oil
- 10 beetroots
- 600ml of port
- 50ml of lemon juice
- 350ml of extra virgin olive oil
- 6 baby beetroots, peeled
- 4 beetroots
- 300ml of water
- 150ml of white wine vinegar
- 40g of caster sugar
- 1 tbsp of thyme leaves
- 3 bay leaves
- 250ml of olive oil
- 20 black peppercorns
- salt
- 1/2 tsp fresh horseradish, grated
- 75ml of double cream
- 50ml of crème fraîche
- 25ml of lemon juice
- 1/2 lemon, zested
- 1/2 tsp chives, chopped
- 2 Cheltenham beetroot
- baby salad leaves
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