This recipe is time consuming.. but the result makes it totally worth it!
For the leeks
- Trim the leeks and wash them well to remove any excess dirt and sand. Tie them together in a bunch. Bring two litres of water to the boil in a large saucepan and add the sugar and salt. Add the leeks and cook until they are very soft, approx. 15-20 minutes.
- Once the leeks are cooked you need to work fast before they cool. Drain them as well as possible, then lay them out in a row on a piece of clingfilm to make a tight log shape. Tie at both ends and pierce the log a few times to let out any excess liquid. Leave to set in the fridge for at least 6 hours before serving.
For the beetroot puree
- In a food blender, blitz the beetroot for 2 minutes until completely pureed. Add the vinegar and salt to taste. Place in a very fine sieve or muslin cloth and leave to drip for 2-3 hours until left with only the puree. Keep refrigerated until ready to serve.
For the mackerel
- Check the mackerel fillets for pin bones, removing any you find with kitchen tweezers.
- Heat olive oil in a heavy-based wide pan. When hot place the mackerel fillets skin side down in the pan and cook for 2-3 minutes. Then turn the fillets and cook for a further minute.
- Fill the plate with beetroot puree and place the leek terrine and mackerel side by side.
- Place a quenelle of crème fraiche on top of each terrine.
To learn more about Tom Kitchin’s food philosophy and Edinburgh eating experiences visit http://thekitchin.com/