in

Mark Kempson’s Scorched Mackerel with Smoked Eel, Beetroot, Sweet Mustard & Sea Herbs

maxresdefault 92
maxresdefault 92

Check out The Chef’s Circle Merchandise here!

A prime piece of quick-cured and scorched mackerel takes centre stage in this fresh starter, accompanied by golden beetroots, steamed leeks, thin slices of smoked eel and sea herbs in a sweet mustard sauce. The crushed egg mixture below adds a wonderful piquant richness, making this one of Michelin-starred chef Mark Kempson's signature dishes at Kitchen W8 in London.
See the full recipe here: https://www.greatbritishchefs.com/recipes/mackerel-eel-beetroot-recipe

Head over to our Signature Series page to get exclusive access to more videos like this one: https://www.greatbritishchefs.com/signature-series-video
Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/membership

Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub

Follow Great British Chefs here:
Facebook: https://www.facebook.com/greatbritishchefs
Instagram: https://www.instagram.com/gbchefs
Twitter: https://twitter.com/gbchefs
Pinterest: https://www.pinterest.co.uk/gbchefs

Visit our shop: https://shop.greatbritishchefs.com/

4650 | Chefs | Cooking

Report

What do you think?

597 points
Upvote Downvote

Written by The Chef's Circle

sddefault 184

Poha Recipe | Quick & Easy Poha | Flattened Rice | Breakfast/Snack Recipe | How to Make Poha

hqdefault 146

BEST SEAFOOD PANCAKE — Haemul-pajeon