About the dish
Two crispy mackerel fillets are served on a bed of crushed confit potatoes, seasoned with olive oil, salt, pepper, and tarragon. Surrounding the dish is a vibrant beetroot dressing with capers and shallot confit, finished with a drizzle of herb oil for a balanced, flavourful presentation.
MEP
Knife & Fork
Ingredients
2 fillets Mackerel
10ml veg oil and 1 pinch salt
50g Salt baked beetroot DK - diced
5g Capers
10g Shallot confit
1 pinch Parsley chiffonade
10ml Fable mushroom glaze DK
5ml Cab sav vinegar
5ml Herb oil DK
80g Crushed potatoes DK
10ml Olive oil, 1 pinch Maldon salt & pepper
1 pinch Tarragon - chiffonade
Video
Recommendations
DRINKS
Saint Véran
For oily fish like mackerel, we recommend a more full-bodied white, but with plenty of acidity to cut through the richness of the sauce. St-Véran here would be excellent, with bright lemon notes complementing the fish.
Pentire Spritz
Its herbal and citrus notes complement the vibrant tarragon and flavours in the mackerel, while its effervescence refreshes the palate between each bite. The light and refreshing qualities of the Pentire Spritz enhance the crispy mackerel and the rich, complex layers of the beetroot dressing and confit potatoes.
SIDES
This dish will be great with some of our french beans amandine. To add a bit of colour whilst still complimenting the dish why not recommend a tomato salad.
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