BEETROOT RISOTTO, COPELLA APPLE BRANDY MARSHMALLOW & PICKLED BLACKBERRIES
45'
Medium
2
BEETROOT RISOTTO, COPELLA APPLE BRANDY MARSHMALLOW & PICKLED BLACKBERRIES
Ingredients

For the Beetroot risotto

  • 8oz Riso Gallo Gran Riserva Risotto Rice
  • 3 shallots- finely diced
  • 1pint Beetroot juice
  • 50ml Blackcurrant cordial
  • 50ml Red wine

 

Apple and brandy marshmallow

  • 10g gelatine
  • 115g caster sugar
  • 135g water
  • 60g brandy
  • 60g apple juice

 

Pickled blackberries

  • 50ml white wine vinegar
  • 50ml balsamic vinegar
  • 50ml apple juice
  • 50g caster sugar
  • 2 packets of blackberries

 

For the mackerel

  • use 6-7oz of mackerel per main course portion
Preparation
For the Risotto Sweat onions then add red wine and blackcurrant cordial, reduce by half. Warm the beetroot juice. Add risotto rice then add beetroot juice like you would stock a bit at a time so it is absorbed. When the rice is ¾ cooked (check by pinching a grain in half, it should have a slightly brittle centre) spread out flat on a tray and chill For the marshmallow This will make more than you need but keeps well in the freezer for future use. Soak gelatine. Make syrup with water and sugar, boil. Add the gelatine, brandy and juice, boil again. Leave the mixture to set in the fridge and form a jelly. Whisk the jelly to a mousse consistency looking like a meringue. Pour into a 8” by 10” dish lined with paper, freeze. Once frozen, remove from tray, cut into dice and quickly re-freeze. For the pickled blackberries Boil vinegars, juice and sugar, reduce slightly, cool. Once cool add blackberries, store in a kilner jar. For the mackerel Ensure you remove all the bones – you can ask your fishmonger to do this. To serve Heat the risotto with ¼ pint of Copella apple juice, stirring frequently. Place a non stick pan on a medium heat with a little rapeseed oil. When the risotto is nearly cooked keep on a low heat and season, be careful not to overcook, you can use a little extra juice to stay soft in consistency. Season the mackerel fillets all over and place skin side down lightly pressing to stay flat, once you see the flesh starting to colour add a couple of nobs of unsalted butter. After 4-5 minutes turn the mackerel over and take off the heat. The residual heat will finish cooking. Add a burst of rapeseed oil to the risotto and stir in. Now place the risotto on to the plate, dress the plate with the mackerel, the blackberries a little watercress, batons of apple. Now add the marshmallow and serve.  

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