CORNISH MACKEREL WITH PICKLED JERUSALEM ARTICHOKES

With Spring taking hold of the kitchen garden we have chosen a Jerusalem Artichoke recipe that throws off the wintery connotations of soup and gratins. When pickled, this versatile root vegetable adds a fresh crunch that perfectly complements this light citrus tartar and softly pan-fried mackerel fillet.  On a bed of watercress and topped with crispy shallot rings, it is a delicious lunch or light supper.

Serves 2

Ingredients:
To pickle:

• 6 Jerusalem Artichokes

• ½ juice of a lemon

• 3tbsp water

• 250ml good quality vinegar

• 25g sugar

• pinch salt

• ½ teaspoon fennel seeds

• ½ teaspoon mustard seeds

• Sprig rosemary

To pan fry:

• 2 Sustainably Sourced Cornish Mackerel Fillets

For the tartar:

• 30g fresh mackerel (another 2 fillets), small dice

• 1g freshly grated horseradish

• 10g flat leaf parsley, finely chopped

• 1tsp olive oil

• Salt & pepper to taste

• ½ shallot, finely diced

To dress:

• 3 shallots

• a small bunch of watercress

• Simple vinaigrette of olive oil, good quality vinegar, lemon juice, salt & pepper

Method:
To pickle:

1. Peel and slice the artichokes, either thinly through a mandolin or for a chunkier bite, about ½cm slices.

2. Add to the pickling ingredients in a heavy based pan.

3. Bring to the boil and then immediately set aside to cool.

To make the shallots:

1. Slice your shallots and separate into rings.

2. Soak in milk for at least 2 hours.

3. Take shallots out of milk and dust with plain flour.

4. Fry in ½ cm of oil until golden.

To pan-fry:

1. Trim the mackerel fillet, oil and season the skin, then place in a hot dry non-stick Frying pan.

2. Cook on one side for 2-3 minutes.

3. Turn and cook for only 10 seconds then back again, place pan in hot oven, about 190 degrees, for 3-4 minutes.

Make the tartar and dress the plate:

1. Combine all the tartar ingredients, add to your plate with the watercress and artichokes

2. Dress lightly with vinaigrette and top with a mackerel fillet.