- Mackerel:
- 8pcs Large mackerel fillets
- 500ml Cucumber and pimms brine
- Brine:
- 300ml Fresh cucumber juice
- 200ml Pimms no1
- Salt to taste
- Mackerel tartare:
- 8pcs Mackerel belly from previous fillets
- 1pcs Orange zest
- 1pcs Baby cucumber diced
- 1pcs Chopped shallot
- 1tsp Crème fraiche
- Splash of pimms
- 1tsbp Lilliput capers
- Burnt mackerel:
- 8 Royal fillets of previous mackerel
- Compressed cucumber:
- 3pcs Baby cucumbers
- 200ml Strong pimms and lemonade
- Salt
- Mouli:
- 1pcs large mouli
- 20ml lemon juice
- Salt
- water
- Olive oil
- Garnish:
- Parisien granny smith apple balls
- Borage leaves
- Nastium leaves
- Juniper powder
- Orange cheeks
Mackerel In Summer Flavours - my recipe for my Great British Menu 2017 fish course
Phil Carmichael
7th June 2017
Mackerel In Summer Flavours - my recipe for my Great British Menu 2017 fish course
Mackerel In Summer Flavours - my recipe for my Great British Menu 2017 fish course
Ingredients
Method
Mackerel:
Place the mackerel in the brine for 30 minutes and then drain and reserve.
Brine:
Mix all together to make brine.
Mackerel tartare:
Tear the mackerel into pieces then mix with remaining ingredients. Season to taste and chill.
Burnt mackerel:
Place the fillets one by one on a tray and burn the skin side with a blow torch. Reserve.
Compressed cucumber:
Peel the cucumbers and reserve skins. Place cucumbers into bags with the pimms and compress fully. Chill in ice. Dehydrate the skins along with reserved skins from the brine, then blitz into a powder.
Mouli:
Turn the mouli on a Japanese slicer into sheets. Compress with the liquor and chill on ice. Cut into discs.
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