Mackerel, Fennel, Leek, Burnt Apple

Ben Radford

Ben Radford

3rd November 2017
Ben Radford

Mackerel, Fennel, Leek, Burnt Apple

This is my recipe for Mackerel, Fennel, Leek, Burnt Apple from the menu 3 AA Rosette restaurant, Timberyard in Edinburgh. Serves 4 as a starter or 2 for a main course


  • 4 granny smith apples
  • 50ml cider vinegar
  • 50g sugar
  • 50g pickled fennel seeds
  • 2 bulbs of fennel
  • 2 baby/small leeks
  • young fennel shoots
  • 20ml fennel juice
  • 200ml apple juice
  • salt
  • pepper
  • lemon


For the fish:
Mix the fennel and apple juice together and reduce on high heat until 100ml of glaze remains. Chill
Score the mackerel fillets and marinade in the glaze prior to cooking.
Blow torch the mackerel skin until caramelised and crispy. Brush the fish with the glaze and finish on the BBQ. Serve pink. Season and lemon to taste.
For the fennel and leek:
Slice each fennel bulb into four lengthways and trim out the core. Brush the fennel and the leek with the juice and BBQ turning regularly until cooked.
For the puree:
Bake the apples at 280°C for one hour until soft. Core and blend the apples with the sugar and vinegar until smooth. Season and lemon to taste.
For the garnish:
Finish the dish with the fennel seeds and fennel shoots as desired.
We finish the dish with a dressing made from pickled fennel seed liquor and dill oil.

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