We all enjoy a good meal out, and it can often be nice to try and replicate the dish at home. For that reason we would like to share a recipe from a dish that has proven to be very popular at the Borrowdale Hotel… Torched Mackerel, Gooseberries, Beetroot, Chard Orange and Watercress. Follow our step-by-step recipe and let us know what you think.
Torched Mackerel, Gooseberries, Beetroot, Chard Orange and Watercress
from The Borrowdale Hotel
4 mackerel fillets
200g caster sugar
2 tbsp creamed horseradish
2 large oranges
2 large beetroot
10 egg whites
Pin bone the mackerel and refrigerate until needed. Meanwhile, in a thick-bottomed pan add the gooseberries, caster sugar and creamed horseradish and cook on a medium-low heat until the mixture coats the back of a spoon.
For the salt-baked beetroot, add egg whites and salt into a Kitchen Aid and whisk to stiff peaks, creating a savoury meringue. Lay a thick coating of half of the mix on a baking tray, place the beetroots on top and cover with the remaining mix, then bake for approximately one hour at 160C/325F/gas 3.
Once the beetroots are soft (test by poking them with a wooden skewer without removing the meringue), remove them from the oven and place to one side for 20 minutes or so to let the residual heat cook through.
Peel away the meringue and peel the beetroots – using gloves, as the juice may stain your hands. Portion the beetroot into cubes and chill along with the now-cooked gooseberry compote.
Place the mackerel fillets on baking paper on tray, and season and lightly oil. Take a small household blowtorch and start by scorching the skin of the fish. Add a small knob of butter to each fillet and bake for four minutes.
Peel the oranges and segment, then, using the blowtorch, slowly caramelise each segment.
On a plate, place a small amount of gooseberry compote in a line, place the mackerel fillet on top, and arrange the beetroots and orange around it. Dress the watercress lightly in olive oil and complete the plate.