Seafood is one of Pierre Chevillard’s passions and fortes; and as we head into summer here at Pebble Beach and open our terrace for the season, we’re delighted to share with you one of our favorites for a summer starter or a light lunch.
Smoked mackerel with candied beetroot, horseradish cream & pickled quails egg
(serves 4 as a starter or light lunch)
4 smoked mackerel fillets
200g mache lambs lettuce
2 golden beetroot
2 candy beetroot
8 quails eggs
?? horseradish cream
200ml picking liquor (as below)
For the pickling liquor:
150 ml cider vinegar
25g caster sugar
1/2 tbsp salt
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp black peppercorns
Pickled quails eggs
To be made at least 24 hours in advance
Bring a pan of water to the boil and cook the eggs for 2 minutes & 20 seconds
Once cooked put straight into ice water for 20 minutes to chill
To make the pickling liquor combine the vinegar, water, sugar, salt, fennel seeds, mustard seeds and peppercorns together in a saucepan and bring to the boil. Remove from the heat and allow the liquor to cool for about 5 minutes.
Carefully peel the eggs and the cooled vinegar mix over the eggs.
Cover the container and place in the fridge for at least 24 hours.
Boil the beetroot until soft – check with a knife that there is no resistance.
Once cooked drain and chill then slice on a mandolin or very finely with a knife.
Wash the mache lambs lettuce and arrange the lettuce, beetroot, mackerel fillets & pickled quails eggs on a plate.