- Mackerel
- 1 cucumber
- 50g ginger
- 1 bunch breakfast radish
- 1 coriander cress
- 100g miso
- 100g squid ink
- 50g extra olive oil
- 100g mirin
- 1 lemon
- 50g rice vinegar
- 6 cherry tomatoes
- 1 Desiree potato
- 1 bunch watercress
- Tbs soy sauce
- 300ml cider vinegar
- 80g sugar
- Fennel and coriander seeds
- Xtra virgin olive oil
- 100g Dulse
Miso Mackerel
Ingredients
Method
Peel potato and dice, boil in water for ten mins
Prep mackerel, slice mackerel and cover with miso and tomato, soy and dulse
Boil vinegar and sugar, seeds and pickle radish
Make squid ink dressing with mirin, ginger, lemon, olive oil and rice vinegar
Add watercress to potato and blend
Peel and cut cucumber, season
Cut cherry tomato
Skewer mackerel, radish and cucumber and grill
Prepare squid ink dressing and watercress veloute in plates.
De skewer mackerel, radish and cucumber onto plate, add coriander cress
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