Mackerel with honey miso, daikon radish, spring onion and horseradish cream
- 2 mackerel fillets
- 100g/3½oz sea salt flakes
- 100g/3½oz caster sugar
- ½ daikon radish
- 1 shallot, finely sliced
- 50ml/2fl oz red wine vinegar
- 100ml/3½fl oz double cream
- 2 tbsp plain yoghurt
- 50g/1¾oz fresh horseradish, finely grated
- 1 lemon, juice only
- rapeseed oil, for frying
- 100g/3½oz miso paste
- 50g/1¾oz runny honey
- 50ml/2fl oz soy sauce
- 30ml/1fl oz mirin
- 30ml/1fl oz rice wine vinegar
Put the mackerel fillets in a bowl with the salt and sugar and stir well. Cover and refrigerate for up to 2 hours.
Thinly slice the daikon and put in a bowl of iced water. Set aside.
For the horseradish cream, put the shallot and red wine vinegar in a saucepan over a medium heat and reduce until all the moisture has evaporated.Set aside to cool. Lightly whisk the cream in a medium-sized bowl. Add the yoghurt and horseradish and stir in the cooled shallots. Season with salt and half of the lemon juice. Set aside.
Gently wash the mackerel fillets in water and pat dry. Heat a dash of rapeseed oil in a large frying pan over a medium heat and fry the mackerel skin side down for 3–4 minutes. Remove from the heat and allow to rest.
Whisk the miso and honey in a clean bowl until combined. Gradually add the soy sauce, mirin and rice wine vinegar and season with the remaining lemon juice. Drain the daikon and add to the miso dressing.
Put the nori seaweed sheet into a food processor and blitz until you have a fine crumb. Set aside.
To serve, divide the daikon and miso mixture between two plates and scatter over the sliced red radish and spring onion. Place the mackerel fillets on top and spoon over the horseradish cream. Garnish with the red amaranth, micro coriander, watercress leaves, whole red radishes, nori seaweed crumb and a drizzle of olive oil.
Mackerel also tastes great from the BBQ.