Ceviche Of Cornish Mackerel With A Light Horseradish Cream Pickled Cucumber And White Radish
Ingredients
- 1 whole mackerel, filleted and pin boned with skin reserved
- olive oil
- 12 red radishes, thinly sliced
- 200 g of Japanese white radish, peeled and thinly sliced
- 1 lime, juiced
- 1 lemon, juiced
- 200 ml of white wine vinegar
- 100 g of brown sugar
- 2 bay leaves
- 4 juniper berries
- 1 cucumber, deseeded and cut into a matchstick shape
- 250 ml of double cream
- 100 g of fresh horseradish, grated
- 1 lemon, juiced
- salt
- black pepper
Instructions
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