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
- 0.5 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
- 0.5 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
- 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.
- Grate horseradish, mince shallot, mince garlic, mince parsley.
- 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.
- Chop tomatoes and basil. In small bowl stir together chopped tomatoes, basil, oil and vinegar. Season with salt and pepper. Add sugar if necessary.
- Heat 2 cm oil in large skillet over medium heat.
- Slice tomatoes 5mm thick. Sprinkle sliced tomatoes with 1 tsp salt.
- In shallow bowl whisk together egg and buttermilk.
- In paper sack/plastic bag mix together flour, 1 tsp salt and pepper.
- Pour cornmeal into metal tray.
- Add sliced tomatoes to sack and shake to coat.
- Dip tomatoes in egg then dredge in cornmeal. Place tomatoes in tray.
- Fry tomatoes in oil 2 min, turning once.
- Remove to paper towel-lined tray to drain.
- Heat 25cm skillet over high heat
- Season mackerel flesh with salt and pepper
- Add fillets skin-side down, pressing with fingers to flatten.
- Cook until skin is crisp and browned
- Flip fillets and remove from heat to finish cooking.
- Squeeze a bit of lemon over the mackerel.
- In the center of serving plate spoon a small amount of remoulade
- Place one tomato on remoulade
- Drizzle line of remoulade across top of tomato
- Place 1 mackerel fillet skin-side up on top of tomato
- Drizzle vinaigrette around perimeter of plate
