Tom Kerridge's Blowtorched Mackerel with Pickled Beetroot
This pub-style starter of mackerel and pickled beetroot is served with buckwheat blinis, Avruga caviar, crème fraîche and shallot slices. The blinis and pickled beetroot go beautifully with the oily fish, and the addition of salty herring roe, sweet shallots and sharp crème fraîche make this a flavour explosion!
Ingredients
For the Buckwheat Blinis:
Method
- First, make the pickled beetroot. Put the redcurrant jelly, red wine vinegar and cloves in a saucepan over a high heat and bring to the boil, stirring to dissolve the jelly. Continue boiling until the mix is reduced to a glaze. Pass this glaze through a fine sieve into a clean bowl. Stir in the Dijon mustard and the diced beetroot. Leave to one side to cool completely. Taste and see if it needs any seasoning, then cover and chill until required.
- To make the blinis, mix the white flour, buckwheat flour, sugar and yeast together in a large mixing bowl and make a well in the centre. Warm the milk in a saucepan on the hob until it is blood heat. Make sure it is not too hot or it will kill the yeast. Pour the milk and egg yolk into the flour mix and whisk together to form a thick paste. In a separate bowl, whisk the egg whites until they form stiff peaks, then fold them into the batter mix. Cover the bowl with clingfilm and leave in a warm place for about 30 minutes until frothy.
- Meanwhile, whisk the crème fraîche until thick, then add the chives and season to taste. Cover and chill until needed.
- When the blini batter is frothy, heat a thin layer of vegetable oil in a large non-stick frying pan over a medium heat. Drop small spoonfuls of the blini mix into the pan and fry for 3 -4 minutes on each side until bubbly and golden brown. Continue frying the blinis until all the batter is used. You should get about 20 in total so you will have some left over. Keep the cooked blinis warm in a low oven while you cook the rest of the batter.
- Rub each mackerel fillet with a little rapeseed oil and place them in a roasting tray. Heat the mackerel on both sides with a blowtorch, moving the flame up and down the fillets until just cooked. They should still be a little pink in the centre and have a fantastic charred flavour.
- To serve, place three or four warm blinis on each plate and place a mackerel fillet on top. Then elegantly position a good serving of pickled beetroot, a spoonful of Avruga caviar and a generous dollop of crème fraiche and chives, with the thinly sliced shallots sprinkled on top.
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