Line caught cornish mackerel, xo sauce, cucumber, hazelnuts by James Cochran

James Cochran

James Cochran

5th October 2018
James Cochran

Line caught cornish mackerel, xo sauce, cucumber, hazelnuts by James Cochran

Line caught cornish mackerel, xo sauce, cucumber, hazelnuts by James Cochran, 1251 restaurant


  • 2x filleted and v cut mackerel
  • 100g salt/ sugar
  • Xo sauce
  • 100g Parma ham(dice)
  • 100g garlic (minced)
  • 100g ginger (minced)
  • 50g dried chilli
  • 100g dried shrimp( blitzed)
  • 100g dried scallops( blitzed)
  • Veg oil
  • 100g shallots
  • Cucumber
  • 1x cucumber
  • 300g water
  • 200g vinegar
  • 100g sugar
  • 20g mustard seeds
  • Hazelnuts
  • 50g hazelnuts( crushed)


Mix salt and sugar and cure fish with the salt mix for 10mins, wash, dry and store in fridge
0. For the xo sauce sweat down everything for 30 mins and set aside and chill
0. Put sugar, water, vinegar and mustard seeds into pan and bring to boil, then chill
0. Peel and cut the cucumber into 1cm thickness and put in the pickle for at least 2hrs
0. Score the mackerel and blowtorch till black, spoon the xo sauce and put mackerel on top, then scatter hazelnuts and cucumber

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.