Grilled mackerel with beetroot & leek risotto
Recipe by: Dane Watkins
Image | Dane Watkins
© Copyright | The Cormorant Hotel
Finely slice the leeks and shallow fry at a low temp until brown and crisp. Drain & season. Once cooled mould into a ball and set aside.
Gently sweat the finely sliced shallot and leek until soft add the cream and bring to the boil. Add spinach, season and blend until smooth.
Reduce brandy, saffron & wine until the pan is almost dry. Add the cream and butter, bring to simmer, using a whisk. Rapidly whisk in the milk until a foam starts forming on top.
Cook the beetroot in slightly seasoned water, until soft enough to smoothly insert a knife through the centre. Retain the liquid & dice beetroot in to small cubes.
Sweat the rice in a large, thick bottomed saucepan with a little oil. Once the husks start cracking & forming, add a little of the liquid you retained from the cooked beetroot. Continue stirring until all the liquid is absorbed, repeat until the rice has a slight bite to it. Add the other ingredients and stir until smooth and creamy. Remove from heat and it is ready to serve.
Season the ‘V’ cut cavity with a mixture of 70% salt, 10% pepper and 20% sugar and leave at room temperature for 10 minutes. Wash off and grill.
Fry crispy leeks, make leek puree and saffron foam and set aside.
Cook the beetroots for approximately 30-40 minutes.
Once cooked, season the Mackerel and cook the risotto whilst the Mackerel is being cured.
Once the Risotto is cooked, set aside and grill the Mackerel. The risotto will finish cooking in the retained heat.
Warm the Saffron sauce, whisk once again and skim the foam off the top to use.
Warm the puree and serve as shown in the picture.
The Cormorant Hotel
- Crispy Leeks : ½ a leek (white base only)
- Leek puree : 1 whole leek- very finely sliced
- ½ a shallot - very finely sliced
- 100g of washed Spinach
- 100ml double cream
- Pinch of salt
- Saffron Foam: 25ml Brandy
- 100ml white wine
- 175ml double cream
- 50ml milk
- 25g butter
- Pinch of saffron
- Beetroot Risotto: 250g risotto rice
- 2 large beetroots (peeled)
- 25g Philadelphia
- 2 spring onions (chopped)
- Pinch of chives (chopped)
- Grilled Mackerel : 2 large Mackerel – filleted & ‘V’ cut
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