'Fleetwood Mackerel'

Gordon Jones

Gordon Jones

18th April 2019

'Fleetwood Mackerel'

GBM starter recipe by Gordon Jones: mackerel, oats and raspberries

Ingredients

  • Mackerel
  • 2 whole mackerel or 4 mackerel fillets roughly 150grams per portion
  • Juice of 2 limes
  • ½ birds eye chilli finely chopped
  • ½ clove of garlic
  • Table spoon of curry oil
  • Maldon sea salt
  • Porridge
  • Jumbo organic Irish oats 200grams
  • 250ml Chicken stock
  • ½ shallot
  • ½ clove of garlic
  • 1 stick of celery peeled and diced
  • finely chopped celery and loveage leaves
  • lime zest
  • juice of ½ lime
  • salt & pepper to taste
  • knob of butter
  • Linseed biscuit
  • 100 grams of linseed, pumpkin seeds
  • 10 grams black onion seed
  • 200 grams potato starch
  • 600ml of water
  • salt & pepper to taste
  • Lime mayonnaise
  • 300ml vegetable oil
  • 100ml curry oil
  • 100grams dry white bread
  • 50ml water
  • 20ml cherry vinegar
  • 1 black lime finely grated
  • ½ shallot
  • ½ garlic
  • ½ chilli
  • 2 egg yolks
  • Raspberry essence
  • 100ml white wine vinegar or ice wine vinegar (preferably)
  • 100ml water
  • 100ml white wine
  • 100ml sugar
  • 1 punnet of raspberries, bilberries or cloudberries
  • Garnish
  • micro celery leaf
  • chervil
  • sliced blue or red radish meat
  • cucumber diced
  • celery diced

Method

Mackerel
Fillet and v pin bone the mackerel
place fish flesh side up and marinate for an hour with chilli, garlic, curry oil, salt and lime juice then turn fish over gently scouring skin, blow torch skin until it pops and crackles.
Porridge
In a shallow pan fry chopped shallots and garlic with a knob of butter once soft add oats and cook for a further minute then add stock and gently simmer for a further 2 minutes until oats have absorbed stock. To finish add chopped herbs, lime zest and seasoning.
Linseed biscuit
Mix potato starch and warm water into a smooth paste add all seeds, salt and leave to rest preferably 24 hours then spread thinly on a silpat mat and bake in oven at 160 degrees for 30 minutes until it is crisp and forms a biscuit.
Mayonnaise
Soak the day old bread in water, vinegar. Fry shallots chilli and garlic with a little bit of curry oil. Add to soaked bread once bread is soft add 2 egg yolks and in a blender blitz until a smooth paste. Once smooth slowly start adding curry and veg oil to emulsify into a mayonnaise. Finish with the finely grated black lime.
Raspberry essence
Bring water wine and sugar up to the boil add berries and simmer until it is reduced by half. Pass the liquid through a fine sieve.
Garnish the dish with 2cm cubed peeled celery and peeled cucumber
peel the red radish meat and slice finely on mandaline, season with salt and a little curry oil and finely picked sprigs of chervil and micro celery.