Butterfly Mackerel Fillet | Beetroot Purée | fennel | Lemon
1 x Mackerel Fillet (Butterfly fillet)
2 x Purple Beetroot
2 tbsp Honey
1 x Banana Shallot (Diced)
2 x Cloves Garlic
4 x Fresh Basil Leaves
Salt and Pepper
2 tbsp Olive Oil
1 x Fennel
3 x Lemons
125 g assorted Heritage tomatoes
Peel the beetroot and slice into thinner slices.
Dice the shallots finely, mince the garlic, and add all but the beetroot into a pan.
Let the contents sweat for 5 minutes before adding the beetroot.
On a medium – low heat caramalise the beetroot, shallots and garlic by adding the honey
Once golden brown and the beetroot is softened, remove from heat and add basil leaves before blitzing into a fine paste.
Pass through a sieve to remove any unwanted clumps and mix in olive oil.
Store in fridge.
To cook the mackerel, lie a piece of baking parchment onto a pan and place on a medium heat.
Once the pan begins to heat up add about 1 tbsp of oil to the middle of the baking parchment and then ½ a table spoon of butter.
Score the skin side of the mackerel fillet carefully to prevent the skin from contracting and season with salt and pepper.
Place the fillet skin side down ontop of the butter once it has melted and started to bubble
Cook for a further 3-5 mins on a slightly higher heat until skin has begun to crisp before placing into the oven.
Cook for a further 3 minutes or until the reverse side is cooked properly. (PROBE IF UNSURE).
Garnish with a ball of microsalad, fennel slices, lemon sorrel and a slice of lemon.
Cut off root of fennel and begin to slice the fennel from the base on a mandolin on setting number 1. Using quick motions up and down the mandolin make for more efficient cuts.
Place slices in a mixture of lemon juice and water immediately to prevent from browning.
Roast the heritage tomatoes for around 3 hours in the oven at 100 degrees C. Allowing them to warm and dry but not split in any way. (For larger tomatoes cut in quarters first)