- Yield: 4 Servings
- English mustard
- 4 mackerel fillets, pin boned and trimmed
- 4 slices white bread
- Maldon salt, to taste
- Rapeseed oil
- Unsalted butter
- 250 g frozen gooseberries
- 50 g caster sugar
- ½ lemon, juice only
- 15 g unsalted butter
- 15 g double cream
- Green food colouring
- Lemon oil
- 150 g rapeseed oil
- 2 lemons, zest only
- 1 sprig thyme
- 30 g water
- 30 g gooseberry wine
- 30 g chardonnay white wine
- 30 g rapeseed oil
- 60 g caster sugar
- 1 lemon juice and zest
- ½ tsp mustard seeds
- 8 black peppercorns
- 1 sprig tarragon
- 100 g gooseberries
How to Make It
- Brush a thin layer of mustard on to the mackerel skin. Using a pasta machine, roll the bread out as thinly as possible.
- Place the fish mustard-side down on to the bread and season the fish with salt.
- Trim the bread to size so that you can fold it over the fish. Brush the bread with a little mustard and fold it over the mackerel to seal it. Just before serving pan fry until golden brown on all sides in a little oil and butter. Gooseberry puree
- Place the gooseberries, sugar, lemon juice and butter into a vac pac bag and sous vide tightly. Cook in a water bath at 70°C for 1 hour.
- Remove from the bath and place into a blender.
- Blitz to a purée and finish with the cream and a few drops of green food colouring.
- Pass through a fine sieve and place into a plastic bottle.
- This will keep in a fridge for 5 days. Lemon oil
- Place all the ingredients into a pan and bring to a simmer.
- Remove from the heat and leave in a warm area for 6 hours to infuse. Pickled gooseberries
- Bring all the ingredients except the gooseberries to the boil.
- Simmer for 5 minutes, then add the gooseberries and bring back to the boil.
- Remove from the heat and leave to cool. Gooseberry jelly
- Bring the wine and sugar to the boil. Simmer for 1 minute and leave to cool.
- When cool, whisk in the agar agar and bring back to a simmer, whisking all the time.
- Pour into moulds and chill. Pickled lemon
- Blanch the lemon slices in boiling water for 2 minutes, then drain and refresh in iced water.
- In a separate pan bring the water, sugar and vinegar to the boil and simmer for 5 minutes. Add the lemon zest to the syrup and cook for a further 5 minutes. Leave to cool. To serve
- Warm the jelly in a low oven preheated to 70°C for 10-15 minutes.
- Paint a neat line of mustard on to the centre of the plate.
- Pipe five small dots of purée to one side of the mustard and two neat dots to the other side.
- Remove the jelly from the moulds and place on top of the two dots.
- Spoon a few pickled gooseberries over and around the jelly along with four slices of pickled lemon as well as some red mustard cress.
- Place the golden brown mackerel on top of the mustard and finish with a little lemon oil.