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Ben Tunnicliffe - Mackerel with Beetroot, Smoked Bacon & Hazelnuts

Posted on 5th September 2013 by ewwwebdev There have been 0 comments


This is a fabulous winter fish dish - warming and hearty. It comes to us courtesy of one of our favourite chefs - Ben Tunnicliffe of The Tolcarne Inn in Newlyn. This recipe serves 4 as a starter, or simply double the quantities of mackerel & spinach for a more substantial dish.

INGREDIENTS

  1. 4 fillets of mackerel pin boned
  2. 2 oz spinach
  3. (Bacon & Hazelnut Dressing)
  4. 2 oz toasted & smashed hazelnuts
  5. 2oz smoked bacon lardons, fryed in oil & butter until golden, drained and allowed to cool
  6. 2 tbsp best quality white wine vinegar such as Forum Chardonnay vinegar
  7. 7/8 tbsp olive oil
  8. salt & pepper
  9. To prepare, mix the hazelnuts, bacon, salt, pepper and vinegar, then add the oil and mix thoroughly. Set this dressing aside.

INGREDIENTS - BEETROOT RELISH

  1. 8oz grated onion
  2. 2 oz butter
  3. 3 oz sugar
  4. 2 oz sherry vinegar
  5. 1/4 pt red wine
  6. 1/2 oz freshly finely grated ginger
  7. 1 lb beetroot, peeled and grated
  8. Put everything into a pan and cook until the liquid has almost evaporated.
  9. Season, taste and adjust if necessary
  10. Refrigerate

This is more than you need for 4 servings but will keep well and works with many things, such as grilled sausages & mashed potato, or roast venison, dauphinoise & purple sprouting broccoli.

METHOD

  1. Warm about 4 dessert spoons of the beetroot relish and cover to keep warm while you cook the other ingredients.
  2. Heat a large frying pan, big enough to take the four mackerel fillets, otherwise use two smaller.
  3. Add a splash of vegetable or rapeseed oil, when smoking hot, lay the fillets in skin side down, and reduce the heat a little, season the flesh and cook until the flesh turns opaque almost all the way up, turn over and cook for a further 30 seconds or so. remove from the pan and put onto a warm plate with some kitchen paper.
  4. While the mackerel is cooking, put a few tbsp of water and a knob of butter into a medium sized saucepan large enough to take the spinach, and put on a high heat, once the butter has melted add the spinach along with a little salt & pepper and cook, stirring, until wilted, this really won't take long, squeeze out excess moisture against the side of the pan.

TO SERVE

  1. Put about a dessert spoon of beetroot just off centre of four hot plates, next to this put a mound of spinach, lay the mackerel fillets over the top and spoon some of the bacon & hazelnut dressing over and around.

Vinho Verde, Adega de Moncao

If the Burgundy style, or at least the classical Burgundy style, is about understatement, then the Framingham Pinot Noir is close to the real thing. The bouquet is quietly floral, pure flowers and cherries and the palate savoury with a hint of game.

This elegant NZ Pinot recently came out on top at several major events, winning recognition at the Sydney International Wine Competition as well as three medals at the Hong Kong International Wine and Spirits Competition, including Best New World Pinot.

If the Burgundy style, or at least the classical Burgundy style, is about understatement, then the Framingham Pinot Noir is close to the real thing. The bouquet is quietly floral, pure flowers and cherries and the palate savoury with a hint of game.


This post was posted in Uncategorized, Seasonal Menu Matching, Winter, Autumn

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