This dish has a real kick to it from the ginger and basil, but the mackerel is well up to handling those bold flavours. It would be perfect for a light lunch, or you could easily scale it up for a dinner party. If you have any chutney left over, keep it in the fridge to serve with cheese, cold meats etc. Salmon is a great alternative to the mackerel; just give it an extra 2 hours’ curing.
You Will Need
For the cure, put the salt, sugar, peppercorns and coriander seeds into a food processor and blitz for 2 minutes. Add the grated ginger and blitz for another 2 minutes.
Lay the mackerel fillets on a large tray and sprinkle evenly with the cure mixture. Turn the fillets over in the cure a few times to ensure they are coated all over. Wrap the whole tray in cling film and place in the fridge to cure for 1 hour.
Meanwhile, make the chutney. Heat the olive oil in a large pan over a medium heat. When it is hot, add the onion, garlic and ginger. Sweat for 1 minute, then add the beetroot and sweat for a further 2 minutes. Now add the sugar and cider vinegar and bring the mixture to a simmer. Add the bay leaves and let simmer until the liquid becomes syrupy. Add the apple and cook for 10 minutes, stirring occasionally. Transfer to a bowl, season with salt and pepper to taste and leave to cool.
For the crème fraîche, put the grated ginger and basil leaves into a blender with the crème fraîche. Blitz for 2 minutes until smooth. Season with salt and whiz for another 30 seconds. Transfer to a bowl, cover and refrigerate until ready to serve.
When the fish curing time is up, unwrap the fish and wash off the cure with cold water, then pat dry with kitchen paper.
Slice the fish as thinly as possible and arrange it on 4 plates. Spoon the beetroot chutney into the centre and finish with a drizzle of rapeseed oil. Serve the basil and ginger crème fraîche on the side.