Coming with celeriac remoulade, brussel sprout leaves and chive oil. Recipe supplied by 33 St Helens Restaurant.
500g Celeriac (grated)
One bunch of chives
1 tblspn wholegrain mustard
10 brussel sprouts
1 Lemon (juiced)
200 ml vegetable oil
Remove the outer skin from the celeriac and then grate the white inside using a cheese grater.
Peel and finely slice the white onion and then add that to the grated celeriac in a mixing bowl.
Add the mayonnaise, wholegrain mustard, lemon juice and salt and pepper. Finely chop a small amount of the chives and then add them to the mixture and combine it all together. It should end up similar to a coleslaw consistency.
Place the remaining bunch of chives in boiling water for 30 seconds and then straight into iced cold water.
Once chilled drain and squeeze out all the water from the chives.
Blend the chives in a food blender with the vegetable oil until the liquid becomes a vibrant green.
Strain the oil through a fine sieve.
Brussel sprout leaves:
Slice the base of the brussel sprout leaf off and then carefully peel the leaves from the sprout.
Place the leaves in boiling water for 2 minutes.
Remove the leaves and season with extra virgin olive oil, salt and pepper.
Score the mackerel fillet skin with a sharp knife without slicing too deep into the flesh. Lots of small scores close together is best.
Place the mackerel fillet on an ovenproof tray which is oiled to prevent it sticking with the skin facing up.
If you have a small kitchen blow torch similar to one that would be used to caramelise the top of a creme brûlée, use this to torch the skin of the mackerel. It only needs about 30 seconds of a gentle motion over all of the skin of the mackerel, with the aim to achieve the charred affect over the fish.
If you don’t have a blow torch a grill is just as good, the fish will only take 5 minutes under the grill to cook.
Place the finished mackerel fillet on the plate with a spoonful of remoulade next to it, scatter the sprout leaves over and finish with the chive oil.