Prep time & Cooking time 50 minutes
2 horse mackerel (filleted & pin boned)
20ml olive oil
25ml lemon juice
40g Greek yoghurt
Zest of ½ lemon
8 pieces broccoli florets
40g toasted tahini paste
25ml olive oil
10ml chardonnay vinegar
40g roasted cashew nuts, chopped
1 apple, peeled, cored and cut into wedges
20ml white wine
5ml lemon juice
Small piece of ginger, grated
Start by making the apple puree; place the apple, lemon juice, sugar, water and ginger on a low flame and allow to cook through. Once cooked, allow to cool and place in a food processor – blend to a smooth puree, pass through a fine sieve, chill thoroughly.
To make the avocado puree place the avocado flesh, lemon juice, zest and Greek yoghurt in a food processor, season with a pinch of salt. Puree to a fine consistency and pass through a fine sieve, adjust seasoning to taste. Place in a piping bag and refrigerate.
Blanch the broccoli in boiling salted water. When cooked – but still crisp – drain into iced water to stop the cooking process. Place on kitchen roll to drain off any excess moisture.
For the dressing, whisk together the tahini, oil, vinegar and season to taste.
In a non-stick pan place the mackerel fillets skin side down and press lightly to ensure an even caramelisation of the skin. Cook 75% skin side down flip over and turn heat off – it will continue to cook through with the residual heat.
Dress as on the picture.