Mackerel two different ways

Ingredients:

• 1kg (2lb 3oz) beetroots
• 1 cucumber
• 6g (¼ oz) gelatine
• 6 raw mackerel fillets
• 1 shallot, olive oil
• 100g (3½ oz) Frisée lettuce
• 100g (3½ oz) purslane
• olive oil

Preparation:

Beet Coulis
Wash the beets and make beet juice with the Royal Health Juicer. Boil ½ litre of beet juice to a syrupy mass for the coulis.

Cucumber Ravioli
Finely chop ¾ of the cucumber (with peel and seeds) in the Princess Power Chef. Transfer the chopped cucumber in a well-rinsed cloth. Put it in a strainer or colander and drain. Collect the liquid and heat until lukewarm. Dissolve the gelatine in this mixture. Pour the mixture on a flat baking sheet lined with plastic wrap. Place the sheet in the fridge to allow the cucumber jelly to stiffen. Peel the remaining quarter of the cucumber and remove seeds. Cut the flesh into small cubes.

Mackerel
Remove the skin and bones from 4 mackerel fillets, mince the fish and season with a finely-chopped shallot, Season the tartare with a finely-chopped shallot, salt, pepper and olive oil. Remove the bones from the other two fillets, leaving the skin whole. Fry the fillets gently skin side down on the Princess Table Chef™ When the fillets are just cooked, wrap them in aluminium foil. Keep warm and leave to cook through.

Presentation and salad
Cut circles from the cucumber jelly using a round cutter. Spread minced mackerel on each circle. Lay the cubes of cucumber on the mackerel and on top of this another circle of jelly. Make a small salad with the frisee and purslane. Season to taste with olive oil, salt and pepper. Cut each mackerel fillet into two pieces. Place a piece of fillet on the salad. Drizzle the beetroot coulis around the plate.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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