A Taste of Morecambe Bay - Mackerel, Shrimps and sea herbs by Craig Sherrington

Craig Sherrington

Craig Sherrington

20th September 2018

A Taste of Morecambe Bay - Mackerel, Shrimps and sea herbs by Craig Sherrington

A Taste of Morecambe Bay - Mackerel, Shrimps and sea herbs by Craig Sherrington Mackerel with its distinctive flavour is sustainable and healthy in equal measure.


  • Mackerel
  • 5 x whole mackerel
  • Salt & pepper
  • 200ml Edinburgh Seaside Gin
  • 100ml filtered seawater
  • Shellfish
  • 400g Morecambe Bay brown shrimps
  • 2 kg cockles
  • 100ml white wine vinegar
  • 100ml dry white wine
  • Brown Bread Tuille
  • 8 x slices thick sliced brown bread
  • Olive oil (pomace)
  • Sea salt (fine crystal)
  • Brown Shrimp Butter
  • 100g Morecambe Bay brown shrimp
  • 250g unsalted butter
  • 4 x lemons
  • 5g nutmeg
  • 5g cayenne
  • Salt
  • Sea Herbs
  • 10g samphire
  • 10g sea rosemary
  • ultratex
  • Shellfish Emulsion / Foam
  • 100ml white wine
  • 400ml double cream
  • 10g sosa pro cream hot
  • Oyster Leaf and Seawater Gel
  • 100g oyster leaf
  • 200ml finest Morecambe Bay seawater!
  • 10g Ultratex (MSK)
  • Lemon Gel
  • 4 x lemons
  • 10g Ultratex (MSK)


Remove mackerel fillets from bones and remove pin bones from centre of the fillet.
Clean & trim fillet. Place mackerel fillets
in curing solution (gin and seawater) for 1 hour
Remove any pieces of shell and small stones from brown shrimps (2 minutes) Wash cockles in cold running water. Heat pan and place cockles into hot pan, pour over the white wine and put lid on pan immediately. Steam cockles until all shells are open.
Remove from heat and strain, keeping liquid for the shellfish emulsion (10 minutes)
Brown Bread Tuille Roll
2 slices of think sliced brown bread through a pasta roller machine until very thin. Cut into required shape.
On a greaseproof mat, drizzle with olive oil and sea salt. Bake in oven at 180C for 7-8 minutes until golden. Remove from oven and
place tuilles over a rolling pin to set into shape (10 minutes)
Brown Shrimp Butter
In a pacojet container, place 250g butter, 100g brown shrimp, lemon juice, nutmeg, cayenne and salt. Blitz and set aside for plating (5 minutes)
Sea Herbs Check and pick sea herbs to the correct size, placing on a damp j-cloth until plating (5 minutes)
Shellfish Emulsion / Foam Strain the juices from the cockles and bring to the boil, with the white wine. Add a little double cream
and emulsifying agent. Blend with a hand blender to make a rich creamy foam. Taste and season. (5 minutes)
Oyster Leaf and Sea Water Gel Blitz the oyster leaf and seawater in a thermomix.
Strain and add required amount of ultratex to
produce a gel consistency (5 minutes)
Lemon Gel
Add ultratex to lemon juice to a gel consistency.
For the service Remove mackerel fillets from curing solution, pat dry, and char with blow torch. Garnish plates with an oyster leaf and seawater gel spiral. Arrange cockles and interleaf brown bread tuilles and sea herbs.
Place mackerel on plate. Finish with shellfish

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