GUT-BOOSTING FISH, BEET & APPLE REMOULADE

SERVES TWO

Chioggia beetroot An egg yolk A lemon

Dijon mustard, 1tsp Granny Smith apple Lilliput capers, 1tbsp Parsley, dill and chives, 1tsp each Mackerel fillets, 2 Hazelnuts, a handful, chopped

METHOD

Make mayo by whisking the yolk, a squeeze of lemon and mustard. Drizzle in some oil until thick. Cut the apple and beetroot into 0.5cm-thick rounds and stack the slices on each other, then slice into matchsticks. Fold some mayo into the beetroot and apple, then add capers and herbs. Fry the fish skin-side down for two minutes; flip and cook for one minute. Plate up the remoulade, top with fish and sprinkle on the nuts.