- 2 whole mackerel filleted, pin boned and cleaned
- 50 ml soy sauce
- 25ml water
- Juice of 1 lemon
- 1 cucumber , peeled and cut into 3 then vacuum packed
- 15g dill
- 100g dill /50ml vegetable oil
- 1 punnet of borage
- Onion ash ( made from thinly sliced onions that are cooked until burnt then blended with a small amount of icing sugar )
- Dill pollen
- Cucumber juice 200ml
- 2g agar agar
- Chardonnay vinegar
- Salt
Kikkoman Soy marinated Mackerel, cucumber and dill, onion ash
Kikkoman Soy marinated Mackerel, cucumber and dill, onion ash
Michelin star chef Simon Hulstone creates a flamed mackerel with cucumber and Kikkoman sauce. The prestigious catering competition will see finalists invited to the Restaurant Show on Monday 3rd October to take part in a cook-off in front of a panel of distinguished judges and members of the public. Each finalist is required to devise two courses using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient. In the cook-off, finalists will have 90 minutes to recreate their dishes which must use meat or fish in either course. Follow this link, www.kikkoman.co.uk/masters2016, to enter the Kikkoman Masters 2016.
Ingredients
Method
Prep the mackerel fillets ensuring all bones removed , blend the sugar with the soy , water and lemon juice. Pour over the mackerel and allow to marinade for 1 hour. Drain and pat dry.
Using a parisienne scoop , scoop out the balls of compressed cucumber, seta aside. Use the remainder of the cucumber for juice.
Bring the juice to the boil , ass the agar and cook out for 1 minute, set in a tray. Once set blend to a fine gel and season with the vinegar and salt. Put into a squirty bottle.
To serve, using a blow torch sear the mackerel on both sides until nicely coloured. Place mackerel on the plate, chop the dill and mix through the cucumber balls add the pollen . place some next to the mackerel and pipe on some ketchup, garnish with the fresh herbs and pollen, dress with the dill oil and sprinkle over the onion ash. Serve
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