Preparation and equipment: For this recipe you will need a stove-top smoker and wood smoking chips.
500ml/18fl oz extra virgin olive oil
4 garlic cloves, peeled
1 tbsp coriander seeds, lightly crushed
salt and freshly ground black pepper
1 bunch baby red beetroot with leaves
2 lemons, zest, juice of 1 lemon, plus extra lemon juice to serve
1 bunch golden baby beetroot
1 bunch baby chioggia beetroot
½ tsp smoked paprika
½ tsp smoked hot paprika
4 mackerel fillets, pin boned
1 tbsp olive oil
wood smoking chips
3 tbsp clear honey
½ fresh horseradish, grated
pea shoots, to serve
Preheat the oven to 200C/400F/Gas 6.
Pour the olive oil into a large baking tray and add the garlic and crushed coriander seeds and season with salt and freshly ground black pepper.
Remove the leaves from the baby red beetroots and cook in a pan of boiling salted water for 20 seconds. Drain the leaves and add them to the olive oil mixture. Stir in the lemon zP
Place the red beetroot, golden baby beetroot and candied baby beetroot onto a baking tray and season with salt and freshly ground black pepper. Sprinkle over the paprika and hot paprika and roast in the oven for 10 minutes.
Meanwhile, rub the mackerel fillets with oil and season with salt and freshly ground black pepper.
Add the smoking chips to the smoker and place onto the heat. Place the mackerel fillets into the smoker, close the lid and smoke for 6-8 minutes, according to manufacturer's instructions. (CAUTION: smoking generates a lot of smoke. Cook in a well-ventilated area, and open the smoker outside if possible.)
Remove the beetroots from the oven, cut into quarters and drizzle with the honey.
To serve, remove the beetroot leaves from the oil mixture and scatter onto each of four serving plates. Lay the mackerel fillets on top and arrange the beetroot around the plate. Sprinkle over the fresh horseradish and pea shoots. Squeeze over a little extra lemon juice.
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James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.