Paula McIntyre shows off the wares of our Northern Irish guest traders
For the beetroot and cacao nib caramel dressing:
25g caster sugar
50ml Burren Balsamics beetroot and cacao nib vinegar
75ml Harnett’s rapeseed oil
For the dulse buttered radish:
1 shallot, finely chopped
1 tbsp rapeseed oil
50g Abernethy dulse butter
200g radishes, halved
8 medium fillets of mackerel
2 tsp oil
1 radicchio lettuce
Fennel fronds, to garnish
Cook the sugar and 2 tsp water to a caramel in a small pan. Add the vinegar. Remove from the heat when the sugar has dissolved. Whisk in the oil and season with salt and pepper, to taste.
Cook the shallot in the oil until golden, then add the butter. When melted, add the radishes. Season with salt and pepper and cook gently for 3 mins.
Heat a ridged grill pan until hot. Brush the mackerel skin with the oil and season with sea salt. Place the fish skin side down in the pan and cook for 1 min each side.
Cut the lettuce in half, remove the core and shred finely. Arrange over a platter. Place the mackerel on top and scatter the radishes around. Spoon over the dressing and garnish with fennel fronds.
Recipe: Paula McIntyre