- 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)
Line caught cornish mackerel, xo sauce, cucumber, hazelnuts by James Cochran
James Cochran
5th October 2018
Line caught cornish mackerel, xo sauce, cucumber, hazelnuts by James Cochran
Line caught cornish mackerel, xo sauce, cucumber, hazelnuts by James Cochran, 1251 restaurant
Ingredients
Method
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
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