CORNISH MACKEREL WITH PICKLED JERUSALEM ARTICHOKES
With Spring taking hold of the kitchen garden we have chosen a Jerusalem Artichoke recipe that throws off the wintery connotations of soup and gratins. When pickled, this versatile root vegetable adds a fresh crunch that perfectly complements this light citrus tartar and softly pan-fried mackerel fillet. On a bed of watercress and topped with crispy shallot rings, it is a delicious lunch or light supper.
Serves 2
Ingredients:
To pickle:
6 Jerusalem Artichokes
½ juice of a lemon
3tbsp water
250ml good quality vinegar
25g sugar
pinch salt
½ teaspoon fennel seeds
½ teaspoon mustard seeds
Sprig rosemary
To pan fry:
2 Sustainably Sourced Cornish Mackerel Fillets
For the tartar:
30g fresh mackerel (another 2 fillets), small dice
1g freshly grated horseradish
10g flat leaf parsley, finely chopped
1tsp olive oil
Salt & pepper to taste
½ shallot, finely diced
To dress:
3 shallots
a small bunch of watercress
Simple vinaigrette of olive oil, good quality vinegar, lemon juice, salt & pepper
Method:
To pickle:
Peel and slice the artichokes, either thinly through a mandolin or for a chunkier bite, about ½cm slices.
Add to the pickling ingredients in a heavy based pan.
Bring to the boil and then immediately set aside to cool.
To make the shallots:
Slice your shallots and separate into rings.
Soak in milk for at least 2 hours.
Take shallots out of milk and dust with plain flour.
Fry in ½ cm of oil until golden.
To pan-fry:
Trim the mackerel fillet, oil and season the skin, then place in a hot dry non-stick Frying pan.
Cook on one side for 2-3 minutes.
Turn and cook for only 10 seconds then back again, place pan in hot oven, about 190 degrees, for 3-4 minutes.
Make the tartar and dress the plate:
Combine all the tartar ingredients, add to your plate with the watercress and artichokes
Dress lightly with vinaigrette and top with a mackerel fillet.
