Charred Mackerel on a Bulgur and Beetroot Salad with Beetroot Puree, Amari Mizithra Cheese and Horseradish Cream and Bottarga powder. Bottarga is the roe of grey mullet, cured. In the powder form, it lasts very well and adds an umami flavour to many dishes. Use it to impress. I buy it from Maltby and Greek. You can see recipes and information on the producer’s website www.trikalinos.gr
Serves 4
Ingredients
For the mackerel
- 2 whole mackerel, filleted and de-boned.
- A pinch of sea salt
- A pinch of ground black pepper
For the beetroot puree
- 4 medium sized beetroot, roasted
- 20g of salt
- 40g of sugar
For the bulgur and beetroot salad
- 2 tbsp olive oil
- 50 g bulgur
- 100 ml vegetable stock
- 1 tbsp of finely chopped rosemary
- 150g of the roasted beetroot cut into small dice
- 1 tbsp of finely chopped parsley
- 2 spring onions finely sliced
- 1 red chilli finely chopped
- Salt
- Pepper
- Lemon zest and juice to taste
For the Amari mizithra and horseradish cream
- 50 g mizithra
- 2-3 tbsps of milk
- 1 tbsp of horseradish cream
I buy my Amari mizithra from Odysea Limited (see the Suppliers page). Alternatively, you can mix some goats cheese with a little cream cheese and a tsp of Greek yogurt.
For the pickled radishes
- 2-3 radishes preferably with the leaves attached.
- A squeeze of lemon juice
- 1 tbsp of olive oil
- Salt & pepper
Instructions
For The Mackerel
Fillet the mackerel and remove bones with tweezers or cut a ‘v’ section across the middle of each fillet taking the section of the bones out. Score the skin and rub with a little olive oil. Season and place on a hot pan flesh down and torch the skin side with a blow torch. Turn round after 1 minute and score the skin side too. Squeeze a little lemon before serving. Sprinkle with bottarga dust. If you don’t have a blow torch, just fry the mackerel on the skin side first for a couple of minutes, turn round and cook the other side for a further minute.
For the beetroot puree
Wash and dry the beetroot. Rub with a little olive oil, season and wrap in foil with a couple of cloves of garlic and a sprig of rosemary. Roast in the oven at 180C (fan assisted) for 90 minutes. Leave to cool and peel. peel the beetroot. Chop a couple of the beetroot into small cubes and reserve for the salad.
Chop the remaining beetroot and place in a blender with the sugar and salt and blitz to a smooth puree. Place in a piping bag.
For the bulgur and beetroot salad
Heat the olive oil in a pan. Add the bulgur and cook till golden and nutty in aroma stirring all the time. Add the rosemary and stock and let bubble. Cover the pan, remove from the heat and leave for 15 minutes to absorb all the liquid. Test that it is cooked, otherwise add a little bit more hot stock. When cold mix with all the other ingredients. Season and add some lemon zest and lemon juice to taste.
For the mizithra and horseradish cream
Add the milk to the mizithra to loosen a little. Mix in the horseradish cream and blend to flavour. Put in a piping bag.
For the pickled radishes
Slice thinly and toss in a bit of olive oil, lemon juice, salt and pepper for 10 minutes before serving.
To assemble the dish
Place some of the bulgur and beetroot salad in the middle of the plate. A food ring will help you get a perfect circle. Top with the mackerel fillets.
Pipe around the salad alternatively some of the beetroot puree and the mizithra and horseradish cream. Add the pickled radishes and some micro herbs.
Sprinkle the mackerel and all around it with some good virgin olive oil and some Trikalinos bottarga powder. You can buy this from Maltby & Greek (see the Suppliers page). Alternatively, you could place a small tsp of caviar on top of the mackerel.