Looking for a light and refreshing seafood dish? Look no further than this Ceviche of Cornish mackerel with light horseradish cream, pickled cucumber, and white radish recipe. With its delicate and elegant flavors, this dish is perfect for any occasion.
The star of this dish is the tender mackerel fillets, which are marinated in a blend of tangy lime and lemon juice, highlighting the natural flavors of the fresh fish. The result is a tender and succulent fish that is bursting with flavor.
To add some color and texture to the dish, thinly sliced red and Japanese white radishes are sprinkled on top. The crisp crunch of the radishes provides a refreshing contrast to the tender fish.
The pickled cucumber is a perfect complement to the ceviche. To make it, white wine vinegar, brown sugar, bay leaves, and juniper berries are simmered until infused with flavor. The matchstick-cut cucumber soaks up the flavors, adding a tangy and sweet element to the dish.
For a touch of indulgence, a light horseradish cream is served on the side. Made with fresh horseradish, double cream, and lemon juice, this creamy addition provides a subtle heat and tangy flavor that perfectly balances the other elements of the dish.
This ceviche of Cornish mackerel with light horseradish cream, pickled cucumber, and white radish is not only delicious but also healthy and gluten-free. It's a great dish for entertaining, as it impresses guests with its elegant presentation and complex flavors.
Overall, this ceviche of Cornish mackerel recipe is perfect for those who want to indulge in a light yet flavorful seafood dish. Its delicate and elegant flavors make it an excellent choice for any occasion.
Looking for a light and refreshing seafood dish? Look no further than this Ceviche of Cornish mackerel with light horseradish cream, pickled cucumber, and white radish recipe. With its delicate and elegant flavors, this dish is perfect for any occasion.
To start, prepare the pickled cucumber by combining white wine vinegar, brown sugar, bay leaves, and juniper berries in a pan and bringing the mixture to a boil. Once cooled, submerge the cucumber in the liquor and season to taste.
Next, make the horseradish cream by whisking together the double cream and grating the horseradish until softly whipped. Add lemon juice, salt, and black pepper, and continue whisking until the mixture is slightly firmer. Place the cream in a piping bag for easy assembly.
Preheat your oven to 350°F. Remove the skin from the mackerel and bake it between parchment paper brushed with a little olive oil for about 8 minutes, or until the skin is nicely colored. Set the skin aside to cool, then dice the flesh of the mackerel into small, 1cm cubes.
To assemble the dish, arrange the Japanese white radish in the center of four plates that are about 12cm in diameter. Arrange slices of red radish on 4 separate circles of parchment paper that have been brushed with a little olive oil. Overlap each slice to form a full circle, repeating the process until the parchment circles are covered.
Take the cubes of raw mackerel and dress them with a little lime and lemon juice, olive oil, and seasoning. Pipe a layer of horseradish cream over the white radish, then place the dressed mackerel on top. Finally, turn the red radish over and gently place it over the fish. Remove the parchment and finish with the drained pickled cucumber and shards of crispy skin.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This baked Cornish mackerel with pickled cucumber, white radish, and horseradish cream is sure to impress your guests with its delicate and complex flavors, while also being a feast for the eyes. It's a perfect dish for a special occasion or a fancy dinner party.