A really simple dish, quick and easy to make and extra tasty with the fine touch of caviar
Ingredients
- 2 fresh mackerel fillets
- 1 butternut squash
- 1 beetroot
- 1 lime
- 1 lemon
- 100ml double cream
- Few sprigs of dill
- Half a cucumber
- 2tsp fine caviar
- Salt and pepper to taste
Method
- Gut and fillet the mackerel fillets or ask your fishmonger to do this. Put one fillet aside for frying later on. With the other 3 fillets remove any pin bones, skin and dice into 1cm dice.
- Season the diced mackerel and souse with the juice of the lime and lemon and add a few sprigs of chopped dill, leave aside.
- Place beetroot in a pan of boiling water and simmer until soft enough to run a knife through it easily, cool under running water. Once cooled peel and dice into small chunks.
- Peel, de-seed the squash. Dice into chunks and cook for around 10 minutes with the cream until soft. Puree in a blender until silky smooth, check seasoning.
- Using a potato peeler peel the cucumber on the same side making long strips. Once done, roll the strips and set aside.
- With the remaining mackerel fillet, seal skin sound down in a hot pan until nice and crispy, turn over and cook for 30 seconds on the flesh
- Place charred mackerel on the side of the plate, put a little of the mackerel ceviche in the bottom of the bowl, and place some of the diced beetroot on top.
- Using a bottle, squirt the squash puree into the bowl and sit some of the caviar on top of the puree
- Set aside the cucumber rolls and garnish with a sprig of dill in each
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793