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Mackerel fillet with pickled apple, red wine reduction and mizuna shoots, by Jean Baptiste Bady

03 June 2009
Mackerel fillet with pickled apple, red wine reduction and mizuna shoots, by Jean Baptiste Bady

Mackerel fillet with pickled apple, red wine reduction and mizuna shoots

By Jean Baptiste Bady, head chef, the Kinnaird Estate Hotel, Perthshire, voted chef of the year at the 2009 Scottish hotel awards

INGREDIENTS

For the pickled apples

  • 200g Demerara sugar
  • 200ml red wine vinegar
  • 200ml red wine
  • 2 tbsp pickling spice mix
  • 3 Granny Smith apples

For the red wine dressing

  • 20g caster sugar
  • 20ml water
  • 20ml red wine vinegar
  • 30ml port
  • 130ml red wine
  • 8ml balsamic vinegar10ml olive oil
  • For the mackerel and garnish
  • 2 medium mackerel (filleted)
  • 60g mizuna baby shoots
  • 10cl olive oil

METHOD

Prepare the pickled apples a week in advance. Mix the sugar, red wine vinegar, red wine and pickling spice in a large saucepan and bring to boil. Peel, core and halve the apples then poach them in the liquid for 10 minutes before removing, allowing to cool and placing in a sterilised kilner jar.

Reduce the remaining liquid to a light syrup texture, allow to cool, and pour over the apples. This can kept in a cool place out of direct sunlight for up to three months.

For the red wine dressing, mix the sugar and water and warm over a medium heat until golden, add the red wine vinegar and reduce by two thirds, add the port and red wine and reduce until a syrup consistency. Add the balsamic then whisk in the olive oil and allow to cool.

To finish, cut two pickled apples into quarters and arrange in a line on the centre of both plates. Season and pan fry the mackerel then position them on top of the apples. Dress the mizuna, place on top of the mackerel and drizzle the red wine dressing across the dish.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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