Mackerel and scallop brochettes

Method

1. For the beetroot oil; peel the beetroot and roughly chop. Season with salt and pepper, and transfer to a non-reactive metal container.

2. Pour over both oils and leave to infuse for 48 hours in a warm location, such as an airing cupboard, or an oven set to its lowest temperature.

3. Drain the beetroot from the oil - the oil will now keep for 6 months in a sterilised jar in the fridge.

4. For the beetroot puree; melt the sugar over a gentle heat, add the beetroot, followed by the water. Simmer for 5 minutes, before removing from the heat. Tip everything into an electric liquidiser and process until smooth. Leave on one side to cool.
5. For the garlic puree; preheat the oven to 200C/gas 6. Rub the garlic bulbs with oil, salt and pepper, and bake for 20 minutes, or until the garlic cloves are tender. Leave the oven on - it's needed for cooking the brochettes.

6. Heat the olive oil in a frying pan and cook the shallots, until golden. Squeeze out the garlic puree and add to the onions.

7. For the brochettes; cut the tips off the lemon grass stalks and separate out the outer layers. Roll one layer into the shape of a skewer and slide on 2 scallops, a mackerel fillet, cherry tomatoes, basil and 1-2 shitake mushrooms. Do the same with the remaining lemon grass stems.

8. Heat the olive oil in a frying pan and add the vanilla pod. Season each brochette with crushed white peppercorns and Maldon salt and fry on one side until golden - this should take about 1 ½ minutes. Turn the skewers over and bake in the oven for around 3 minutes.

9. Remove the skewers from the oven, drain on absorbent paper, and serve with the shallots and garnishes. Drizzle over the beetroot oil and accompany with the beetroot puree.

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Ingredients

For the beetroot oil

1kg raw beetroot
2 litres sunflower oil
1 litre extra virgin olive oil
salt and pepper

For the beetroot puree

60g demerara sugar
100g cooked beetroot, chopped
200ml water

To the garlic puree

200g garlic bulbs
60g Shallots
30ml Olive oil
pinch salt and pepper

For the brochettes

2 stalks Lemon grass
8 jumbo Scallops, cleaned
8 large mackerel fillets, scaled and pin boned
120g shitake mushrooms, approximate quantity
8 cherry tomatoes
8 basil leaves
75-100ml Olive oil
1 vanilla pod, split length-ways
coarse sea salt
crushed White peppercorns

For the garnish

chervil
mustard cress, to garnish
sun-dried crisp slices of Beetroot
rocket leaves
50g turnip, diced and blanched in salted water
50g Beetroot, diced, blanched in salted water

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