Pan fried mackerel with fried green tomatoes and Creole remoulade

Bill Gunter's signature dish from Heat 2 of MasterChef 2014

Ingredients


  • fried green tomatoes:
  • 2 green (unripe and hard) tomatoes
  • 1 cup cornmeal
  • 1 cup plain flour
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 egg
  • 0.50 cup buttermilk
  • 500 ml vegetable oil
  • remoulade:
  • 1 egg
  • 300 ml vegetable oil
  • 0.25 cup dijon mustard
  • 2 tsp grated horseradish root
  • 3 tsp minced italian parsley
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 t white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp franks red hot sauce
  • 0.50 tsp paprika
  • 0.25 tsp cayenne pepper
  • 0.25 tsp garlic powder
  • salt
  • pepper
  • broken tomato vinaigrette:
  • 4 cherry tomatoes, diced
  • 2 sprigs of basil, chopped
  • 2 t extra-virgin irish rapeseed oil
  • 2 tsp white wine vinegar
  • salt
  • pepper
  • sugar
  • mackerel:
  • 2 whole fillets of mackerel
  • salt
  • pepper

Method

  1. Make mayonnaise: Add 1 egg yolk to medium bowl with 1 tsp water, 2 tsp lemon juice and ½ tsp salt. Slowly whisk in 250-300 ml of oil until the emulsion is thick.
  2. Grate horseradish, mince shallot, mince garlic, mince parsley.
  3. Stir in the 2 tsp grated horseradish root, 3 tsp minced Italian parsley, minced shallot, minced clove of garlic, 1 T white wine vinegar, 1 tsp lemon juice, 1 tsp Franks Red Hot sauce, ½ tsp paprika, ¼ tsp cayenne pepper, ¼ tsp garlic powder. Season with salt and pepper.
  4. Chop tomatoes and basil. In small bowl stir together chopped tomatoes, basil, oil and vinegar. Season with salt and pepper. Add sugar if necessary.
  5. Heat 2 cm oil in large skillet over medium heat.
  6. Slice tomatoes 5mm thick. Sprinkle sliced tomatoes with 1 tsp salt.
  7. In shallow bowl whisk together egg and buttermilk.
  8. In paper sack/plastic bag mix together flour, 1 tsp salt and pepper.
  9. Pour cornmeal into metal tray.
  10. Add sliced tomatoes to sack and shake to coat.
  11. Dip tomatoes in egg then dredge in cornmeal. Place tomatoes in tray.
  12. Fry tomatoes in oil 2 min, turning once.
  13. Remove to paper towel-lined tray to drain.
  14. Heat 25cm skillet over high heat
  15. Season mackerel flesh with salt and pepper
  16. Add fillets skin-side down, pressing with fingers to flatten.
  17. Cook until skin is crisp and browned
  18. Flip fillets and remove from heat to finish cooking.
  19. Squeeze a bit of lemon over the mackerel.
  20. In the center of serving plate spoon a small amount of remoulade
  21. Place one tomato on remoulade
  22. Drizzle line of remoulade across top of tomato
  23. Place 1 mackerel fillet skin-side up on top of tomato
  24. Drizzle vinaigrette around perimeter of plate


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