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.
- 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
- 3 shallots
- a small bunch of watercress
- Simple vinaigrette of olive oil, good quality vinegar, lemon juice, salt & pepper
- Peel and slice the artichokes, either thinly through a mandolin or for a chunkier bite, about ½cm slices.
- Add to the pickling ingredients in a heavy based pan.
- Bring to the boil and then immediately set aside to cool.
To make the shallots:
- Slice your shallots and separate into rings.
- Soak in milk for at least 2 hours.
- Take shallots out of milk and dust with plain flour.
- Fry in ½ cm of oil until golden.
- Trim the mackerel fillet, oil and season the skin, then place in a hot dry non-stick Frying pan.
- Cook on one side for 2-3 minutes.
- 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:
- Combine all the tartar ingredients, add to your plate with the watercress and artichokes
- Dress lightly with vinaigrette and top with a mackerel fillet.