Kikkoman Soy marinated Mackerel, cucumber and dill, onion ash

Kikkoman UK

Kikkoman UK

Premium Supplier 12th May 2016

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

  • 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

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

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you