Scorched Mackerel with Smoked Eel and Beetroot Recipe - Great British Chefs

Ingredients

• 4 mackerel fillets, weighing 125g each, pin-boned (Mark uses Cornish day boat mackerel)
• 50g of fine salt
• 50g of caster sugar
• 50g of Demerara sugar
• 75g of caster sugar
• 100ml of white wine vinegar
• 1 tbsp of Dijon mustard, heaped
• 2 tsp single cream
• sea salt
• 50ml of rapeseed oil
• 2 medium eggs, at room temperature
• 1/2 banana shallot, small, finely chopped
• 1 tsp lilliput capers
• 1 tsp flat-leaf parsley, finely chopped
• 3 cornichons, finely chopped
• 1 lemon
• freshly ground black pepper
• 4 baby golden beetroots
• rapeseed oil, for drizzling
• 1 tsp Chardonnay vinegar
• 2 tsp lemon oil, ideally Sicilian lemon cold-pressed rapeseed oil
• 1 small leek, washed and cut into 1cm rounds
• 100g of smoked eel, thinly sliced (like smoked salmon – ask your fishmonger)
• sea herbs, to garnish – Mark uses oyster leaves and monk's beard