Whole roast mackerel leeks, kohlrabi, jerusalem artichokes from Xiringuito, liverpool

Whole roast mackerel, leeks, kohlrabi and jerusalem artichokes

  • serves 4
  • Easy
Wow your dinner party guests with this easy but impressive recipe for whole roast mackerel and jerusalem artichoke crisps by chef Jackson Berg from moveable restaurant Xiringuito in Liverpool
Advertisement

*This recipe is gluten free according to industry standards

Ingredients

  • Jerusalem artichokes 300g
  • lemon 1, halved plus cheeks or wedges to serve
  • unsalted butter 50g
  • garlic 3 cloves, chopped
  • large shallots 50g, roughly chopped
  • vegetable oil for deep frying
  • kohlrabi 1
  • olive oil 6 tbsp
  • sherry vinegar 20ml
  • baby leeks 6, trimmed and washed
  • whole mackerel 4x300-350g, gutted

Method

For the jerusalem artichoke purée

  • Step 1

    Peel and roughly chop 250g of the artichokes (leaving aside the other 50g for crisps). Put them in a bowl of cold water with the juice of half the lemon to stop them browning.

  • Step 2

    Melt the butter in a frying pan and fry the garlic and shallots until soft.

  • Step 3

    Drain the artichokes, add to the pan and fry for a few minutes, then add a splash of water and cook for 15-20 minutes until very tender.

  • Step 4

    Tip everything into a bowl and blitz with a hand blender (or in a liquidiser) to make a purée, seasoning well.

For the crisps

  • Step 1

    Heat a pan of oil ⅓ full to 160C, or until a cube of bread browns in 45 seconds. Peel and slice the artichokes on a mandoline, or with a very sharp knife, as thin as you would like them.

  • Step 2

    Deep-fry in batches for 2-3 minutes or until golden brown. Drain on kitchen paper.

For the kohlrabi

  • Step 1

    Peel the kohlrabi then shave into strips on a mandoline or with a vegetable peeler as thinly as possible.

  • Step 2

    Put in a bowl and mix with olive oil, sherry vinegar and a pinch of salt.

  • Step 3

    Heat a griddle pan to hot, grill the leeks until very tender, then add to the kohlrabi bowl.

For the fish

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Flatten out the mackerel by pushing down on the backbone so they butterfly out. Put skin-side up on a tray, then season with salt and pepper and roast for around 12-15 minutes.

  • Step 2

    A good way to check and see if the flesh is cooked is to push the meat near the head – if it’s flaky and moves when you touch it it’s ready. Squeeze the other half of the lemon over the mackerel when they come out of the oven.

To serve

  • Step 1

    Spoon the purée on to the plate then put the whole mackerel on top. Spoon the kohlrabi and leeks over the top of the fish scattering the artichoke crisps all over. Add a cheek or wedge of lemon to each plate.

Nutritional Information

  • Kcals 868
  • Fat 72.2g
  • Saturates 17.6g
  • Carbs 15.9g
  • Sugars 10.6g
  • Fibre 5.6g
  • Protein 35.7g
  • Salt 0.7g
Advertisement