Mackerel with Apples and Beetroot Chutney on Verona Quartz
chef Greg Emmerson shows us how to prepare a delicious mackerel recipe
Meet the chef, Greg Emmerson, who you may recognise from MasterChef where he made it to the semi-finals.
And here is Greg making the recipe in our outdoor kitchen. Verona Quartz is the worktop of choice for this recipe.
Mackerel with Apples and Beetroot Chutney on Verona Quartz
by Greg Emmerson
Serves: 2 people
Preparation: 30-45 minutes
Cooking: 30 minutes
ingredients
2 fresh mackerel
2 medium-sized beetroot’s
1 Granny Smith apple
150ml Sambaizu vinegar
sea herbs
2g xantham gum
Kinshi seaweed
10g caper berries (small)
150ml Basque cider vinegar
100ml water
2 unwaxed lemons, finely grated zest only 100ml/3½fl oz lemon juice (about 2–3 lemons)
1 red onion, finely chopped
2 tbsp fennel seeds
2 large cooking apples
75g sugar
25g salt
10g tellicherry peppercorns
preparation
Wash and trim the beetroots, but do not peel. Put them in a large saucepan and cover them with cold water. Bring to a boil, then simmer for 30–40 minutes until tender. This will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skin by lightly rubbing it. Cut them into 1cm/½ cubes and set aside.
Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-bottomed saucepan.
Place over a medium heat and bring to a simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée.
Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and xantham gum and stir until dissolved. Cook for 20–25 minutes or until the mixture is thick, glossy and jam-like.
Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat and set aside.
Add the mackerel fillets to the pan (skin side down) and cook until the skin is charred.
Peel the Granny Smith apples and cut out several balls using a melon baller.
Prepare the pickling liquid by adding 150ml each of the Sambaizu and Basque cider vinegar, water, peppercorns, sugar, and salt to a small saucepan, bring to a boil, then remove from the heat until lukewarm.
Add the apple balls to pickling liquid (leave for 20 mins).
Assemble dish. Place a spoonful of beetroot chutney off-centre on the plate. Carefully place a mackerel fillet on top of the chutney, add three apple balls and then sea herbs and seaweed.
project details
kitchen worktop: Verona quartz
chef: Greg Emmerson
presenter: Donna Thacker
production: Marco Joe Fazio creative agency
