As a professional chef with years of experience crafting innovative seafood dishes, this baked mackerel creation showcases vibrant flavors and stunning presentation that will impress any dinner guest.
Ingredients for 4 servings
Prep time: 45 minutes + 1 hour marinating
Step-by-Step Instructions
Peel the beets and cut into cubes. In a saucepan, bring beet juice, apple juice, balsamic vinegar, bay leaf, and dark caster sugar to a boil. Add beetroot cubes and simmer for 5 minutes. Remove from heat and let cool in the liquid.
Measure 200 ml of the cooking liquid, reduce by one-third in a saucepan, and cool. Preheat oven to 120°C fan. Melt butter, mix into flour to form crumbs, spread on a baking tray, and bake 10 minutes until golden. Cool completely.
Finely chop white chocolate and melt gently au bain-marie or in the microwave. Combine with grated horseradish, salt, and cooled crumbs. Spread on a tray and chill to firm up.
Check mackerel fillets for bones, rinse, and pat dry. Halve two fillets; cube the other two. Finely chop shallot and mix with cubed mackerel, lemon juice, and 2 tbsp olive oil. Season tartare with salt and pepper; refrigerate.
Season whole fillets with salt and pepper. Heat remaining oil in a non-stick pan. Fry skin-side down until golden, flip carefully, then remove from heat. Brush plates with reduced beet syrup.
Arrange crumbs, tartare, and beetroot cubes on plates. Top with fried mackerel and garnish with fresh herbs or edible flowers.
Enjoy this gourmet masterpiece!
