Scorched Mackerel with Smoked Eel and Beetroot Recipe

Name: Scorched Mackerel with Smoked Eel and Beetroot Recipe
Total time: 90 min
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

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A prime piece of quick-cured and scorched mackerel takes centre stage in this fresh starter, accompanied by golden beetroots, steamed leeks and sea herbs in a sweet mustard sauce. The crushed egg...

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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