North East line caught mackerel, gooseberries, lemon and mustard

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The Chef Book

  • Yield: 4 Servings


Breaded mackerel
  • English mustard
  • 4 mackerel fillets, pin boned and trimmed
  • 4 slices white bread
  • Maldon salt, to taste
  • Rapeseed oil
  • Unsalted butter
Gooseberry puree
  • 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
Pickled gooseberries
  • 30 g water
  • 30 g gooseberry wine
  • 30 g chardonnay white wine
  • vinegar
  • 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
    Breaded mackerel
  1. Brush a thin layer of mustard on to the mackerel skin. Using a pasta machine, roll the bread out as thinly as possible.
  2. Place the fish mustard-side down on to the bread and season the fish with salt.
  3. 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.
  4. Gooseberry puree
  5. 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.
  6. Remove from the bath and place into a blender.
  7. Blitz to a purée and finish with the cream and a few drops of green food colouring.
  8. Pass through a fine sieve and place into a plastic bottle.
  9. This will keep in a fridge for 5 days.
  10. Lemon oil
  11. Place all the ingredients into a pan and bring to a simmer.
  12. Remove from the heat and leave in a warm area for 6 hours to infuse.
  13. Pickled gooseberries
  14. Bring all the ingredients except the gooseberries to the boil.
  15. Simmer for 5 minutes, then add the gooseberries and bring back to the boil.
  16. Remove from the heat and leave to cool.
  17. Gooseberry jelly
  18. Bring the wine and sugar to the boil. Simmer for 1 minute and leave to cool.
  19. When cool, whisk in the agar agar and bring back to a simmer, whisking all the time.
  20. Pour into moulds and chill.
  21. Pickled lemon
  22. Blanch the lemon slices in boiling water for 2 minutes, then drain and refresh in iced water.
  23. 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.
  24. To serve
  25. Warm the jelly in a low oven preheated to 70°C for 10-15 minutes.
  26. Paint a neat line of mustard on to the centre of the plate.
  27. Pipe five small dots of purée to one side of the mustard and two neat dots to the other side.
  28. Remove the jelly from the moulds and place on top of the two dots.
  29. Spoon a few pickled gooseberries over and around the jelly along with four slices of pickled lemon as well as some red mustard cress.
  30. Place the golden brown mackerel on top of the mustard and finish with a little lemon oil.

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