Beetroot with grilled mackerel and horseradish

No. 71

You heard it from the horse’s mouth, Princess Anne has sparked controversy by suggesting we all eat filly. Isn’t that like Trevor the Turkey suggesting that we serve his uncle Tommy on Christmas Day?

Now I know some of you naysayers will suggest it a little blinkered to write about food after such royal rambling’s, but regardless I saddled up the BMW and galloped up to the farmer’s market at Alexandra Palace, purchasing some delicious organic beetroot, mackerel and horseradish.

The beetroot leaves were pan fried in garlic, their stem’s braised in chicken stock for 20 minutes, with the bulbs boiled, skinned, cut into wedges and slow roasted with salt, cracked pepper and thyme for 3 hours on 110oC. The Mackerel fillets
were grilled for 7 minutes, and the dish plated up on an horseradish cream base.

I’m not sure of the odds on us having horse as a stable on the menu at the underground cookery school, it would be an unbridled disaster. Mmmm I think this week’s blog has run its course.

Beetroot, with grilled mackerel and horseradish

Ingredients

Serves 2

1 large mackerel, filleted and pin boned
4 large beetroot with stems and leaves
5 cloves of garlic finely diced
Olive Oil
100ml chicken stock
2 tbsp creamed horseradish
Salt and cracked pepper

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