Grilled Butterfly Mackerel with beetroot, potato and fresh herb salad

For 4

For the mackerel

Two fillets per portion which are then brushed with olive oil seasoned with salt and pepper,
Then grilled and squeeze over with fresh lemon juice.

Roast beetroot salad

600g washed beetroot
100ml olive oil
4 thyme sprigs
2 bay leaves

To finish

20g butter
2g salt
8g brown sugar
40ml lemon juice
100ml balsamic vinegar
2g thyme
1g rosemary
1g milled black pepper

Method

1) Toss the beetroot in olive oil then season with salt and pepper, wrap in foil, place on a tray and bake in the oven for approximately 1.5 to 2 hours till cooked through but not soft.

2.) Leave to cool and then peel the skin and cut into small wedges

3) Place a sauté pan onto a medium heat, once hot add the butter, sugar and then the beetroot, add the thyme, rosemary, salt and black pepper. Slowly roast the beetroot for the next 10-12 minutes till they are starting to caramelise and soften, so the butter is just foaming and not burning.

4) Once they are starting to soften, add the vinegar and lemon juice, reduce this down to nothing till it is sticky and the beetroot are cooked through but not too soft.

Grain mustard sauce for tossing the beetroot

75g chopped shallots
150g grain mustard
100g honey
25g sugar
1g salt
0.5g pepper
100ml white wine vinegar
175ml vegetable oil
75ml olive oil 

Herb mayonnaise for the potatoes

 4 egg yolks                                  
10g mustard                               
15g white wine vinegar
10g lemon juice
6g salt
1g milled black pepper                                                     
500ml vegetable oil
2g chopped chervil
2g chopped chives
2g chopped tarragon
2g chopped basil
2g chopped parsley
2g chopped dill

Method

1) Whisk the mustard, salt, pepper, vinegar and egg yolk in a bowl then slowly pour the oil on to the egg whisking well, keep adding all the oil, you will need to add a little water to the mix as it will get to thick and split, then add the herbs.

Charlotte potatoes

400gr Charlotte potatoes
4 spring onions

For this dish you will need to season the water well with salt, then with the potatoes you will put 4 sprigs of mint and 4 cloves of garlic cut in half and slowly bring to a simmer.

When the potatoes are nearly cooked pull them off to the side and let them cool to room temperature in the cooking liquid so they take on more flavour, these can then be refrigerated when cool and keep them in the cooking liquid so they retain the flavour.

To finish the dish drain and dry on paper towel, cut the potatoes in half inch pieces, then toss with some of the herb mayonnaise, sliced spring onions, salt and pepper.

To finish the dish

2 bunches of rocket salad

Arrange the potato in the centre of the dish, toss the beetroot pieces in the grain mustard vinaigrette and put around the potatoes, place the mackerel on top of the potatoes with some rocket salad, drizzle with the vinaigrette