For this recipe you will need an ice-cream maker.
500ml/18fl oz apple juice
For the mackerel, place the fillets in a bowl and pour over the ketjap manis and soy sauce. Marinate for 4 hours.
Add a little oil to a frying pan and place on a high heat. When the pan is very hot, place the mackerel fillets in skin side down and cook for 2 minutes, until the skin is crisp and golden. Reduce the heat slightly, turn the fillets over and cook for another 2-3 minutes, or until just cooked through.
For the horseradish ice cream, heat the milk, glucose and cream in a pan and bring to the boil. Meanwhile, place the yolks and caster sugar in a bowl and whisk to combine. Slowly pour ¼ of the hot milk mixture into the egg yolk mix, whisking constantly. Once incorporated, pour this into the remaining milk mixture, whisking constantly. When combined, squeeze the water out of the gelatine and stir into the mixture along with the horseradish sauce. Leave to cool, then churn in an ice-cream maker until set. Transfer to a freezer until needed.
For the apple Parisienne, make a stock syrup by adding 125ml/4fl oz water and the sugar to a pan on a low heat. Heat very gently until the sugar has dissolved, stirring occasionally. Once dissolved, bring to the boil for 2 minutes and set aside to cool. Scoop out small balls of the apples with a melon baller until you have roughly 2-3 balls per plate (if you don’t have a melon baller cut into cubes instead). Soak half in the beetroot juice and half in the cooled stock syrup for an hour.
For the candied beetroot, use a melon baller to create small balls of the purple and yellow beetroot until you have 2-3 assorted colours per plate (or cut into cubes if you don't have a melon baller). Place the red wine vinegar and the white wine vinegar into two separate pans and put 200g/7oz sugar into each. Heat gently until the sugar has dissolved into the vinegars, then place the purple beetroot balls into the red wine vinegar and the yellow beetroot balls into the white wine vinegar. Poach on a medium heat for 30 minutes, or until the beetroots are soft. Reserve 100ml/3½fl oz of the red wine vinegar cooking liquor for the beetroot gel.
For the beetroot gel, place the beetroot juice and red wine beetroot cooking liquor into a pan with the agar agar and bring to the boil. Pour onto a non-stick tray and leave to set until firm - this should take no more than an hour. Once firm, blend the jelly into a smooth purée. Season with a little salt.
For the apple gel, in a pan add the apple juice, lemon and agar agar and bring to the boil. As soon as it begins to boil, pour the gel onto a non-stick tray and leave to set until firm - this should take no more than an hour. Once firm, place the jelly into a blender and blend to a smooth purée. Season with a little salt.
To serve, place the mackerel fillet to one side of each plate and put a scoop of horseradish ice-cream adjacent to the fillet. Place a few dots of apple gel and beetroot gel around the plate and scatter the apple and beetroot balls. Garnish with a sprinkling of trout caviar.
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Emily Watkins, Dominic Chapman and Josh Eggleton present their starter courses.
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