- Serves 4
- Rhubarb Slaw:
- Ingredients
- • Juice of 1 lemon
- • 2 tsp caster sugar
- • Salt and freshly ground black pepper
- • 1 fennel bulb, trimmed, tough outer stalks removed
- • 150g rhubarb
- • 150g radishes
- • 2 tbsp. mild olive oil
- Smoked Mackerel:
- Ingredients
- • 40g sugar
- • ¼ bunch of dill
- • 60g fine salt
- • 7g of smoke powder SOSA
- • 4 Fillets of Mackerel
- Poached Rhubarb:
- Ingredients
- • 3 Sticks of rhubarb
- • 200ml grenadine
- • 200ml water
Cured & Smoked Mackerel, Poached Rhubarb & Raw Rhubarb Slaw
Cured & Smoked Mackerel, Poached Rhubarb & Raw Rhubarb Slaw
This dish is a really nice refreshing starter; the sharpness of the rhubarb goes really well with the mackerel. You get all the freshness first followed by the smoky richness of the mackerel.
(Laurence Tottingham, Development Chef : Oliver Kay Produce)
Ingredients
Method
Rhubarb Slaw:
Method
1. Mix the lemon juice & Sugar together
2. Keep the green throngs of the fennel and chop up for garnish
3. Slice all the veg as thin as possible and leave to pickle in the mix for about 20 minutes
4. Mix the chopped fennel tops in & serve
Smoked Mackerel:
Method
1. Mix together all the ingredients & spread well over the mackerel fillets
2. Vac pac gently and leave to cure for 12 hours
3. Wash for about 5 mins under cold running water, then vac Pac in olive oil until ready to serve
Poached Rhubarb:
Method
1. Cut the rhubarb in to strips of equal length about 50mm thick
2. Mix together the water & grenadine and put in to a vac Pac bag with the rhubarb and seal as far as you can.
3. Cook the rhubarb for 1 hour @ 60 c in a water bath then cool down and leave to marinade over night
To Serve
You can make a puree with the rhubarb juice from the poached rhubarb using SOSA Gelcrem cold (available from Oliver Kay). Use 7g per 100g of juice and using a hand blender blitz well, leave for a minute then blitz again before storing in a squeezy bottle. Arrange with all other components on the plate.
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