Pan-roasted fillets of mackerel with wilted spinach, potato and apple rosti and a soy and orange dressing, topped with caviar
Hugh McGivern's Hotelympia 2012 Skillery recipe for dementia sufferers
Ingredients
(Serves four)
500g red potatoes
1 cooking apple
Olive oil for frying
1 whole mackerel (750g)
Sea salt and black pepper
1 orange
25ml light teriyaki sauce
100g baby spinach
Caviar
Method
Preheat oven to 180°C. Wash, peel and grate the potatoes and apple, mix well and squeeze out any excess starch in a clean cloth. Open and spread out, then season and mix.
Heat some oil in a blinis pan, add the potato and apple mix, push well in, add a little more oil if necessary and fry for 3-4 minutes on each side. Remove from the pan and finish cooking on a wire rack in the oven.
Fillet the mackerel and remove the centre line of bones. Trim and cut each fillet in two. Rub with oil and season lightly
Peel a little of the orange zest and julienne finely. Blanch three times in boiling water, then drain. Skin the remaining orange and cut out the segments. Add to the zest along with the teriyaki sauce. Keep warm.
Heat a frying pan and pan-fry the mackerel, skin side down, for one minute. Flip over and cook for a further 30 seconds. Remove from the pan and keep warm. In the same pan, add the spinach and cook until wilted. Remove from the heat.
To serve, take a long warmed plate. Cut the rösti into four triangles. Place some of the spinach on each and top with a piece of the mackerel. Place along the plate and drizzle the dressing along the length, ensuring each piece of mackerel gets a couple of the orange segments.
Top with 1tsp of caviar.
