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.
Gill nets are used during winter months on the south coast to target mackerel.
Cornish waters VIIe, f, g and h
Ring nets are used to encircle a shoal of pelagic fish. the main target species are sardines and anchovies but occasionally there is a by catch of mackerel landed.
Cornwall areas VIIe and VIIf
A low impact, selective method of fishing using hook and line.
Live oysters are mainly served raw. All you need is a knife, a bottle of good wine, and a little lemon or tobasco and away you go!