Soused Breal and Scrumpy – my fish course for Great British Menu 2017

Tom Brown

Tom Brown

10th May 2017

Soused Breal and Scrumpy – my fish course for Great British Menu 2017

Soused Breal and Scrumpy – my fish course for Great British Menu 2017

Ingredients

  • Mackerel
  • 8 250g + whole fresh mackerel from Wild Harbour Fish Company
  • 200g Cornish sea salt
  • 25g thyme
  • Mackerel Pate
  • 700g cooked skinless mackerel fillet
  • 750g full fat cream cheese
  • 2 lemons
  • 1 stick fresh horseradish
  • Cider cured mackerel
  • 200ml Cornish Rattler Cider
  • 200ml Aspall's Cider Vinegar
  • 50g caster sugar
  • 1 garlic clove
  • 2 thyme sprigs
  • 2 bay leaves
  • Garnish
  • 1 punnet of sea purslane
  • 1 bunch baby leeks
  • Cider jelly
  • 100ml Cornish Rattler Cider
  • 50ml Aspall's Cider Vinegar
  • 50g sugar
  • 2 leaves silver gelatine
  • Treacle Bread
  • 250g Shipton Mill Light Malthouse Flour
  • 200g self raising flour
  • 50g porridge oats, plus some for dusting
  • 2 tbsp black treacle
  • 450ml buttermilk
  • 1 tsp salt
  • 1 tsp bicarbonate of soda

Method

Treacle Bread
Mix the flours, salt, bicarb and oats together in a bowl
Make a well in the middle ot the flour and add the buttermilk and treacle. Mix through
Grease loaf tins and dust with the extra oats. Fill 3/4 to the top with the treacle dough
Bake at 180°C until the bread is cooked through and sounds hollow when tapped (30 mins)
Turn out onto a wire rack and leave to cool
Mackarel Pate
First fillet and pin bone all the mackarel and cover with the salt and thyme to cure
Wash all the fillets off in cold water and pat dry
Separate 1kg of the mackarel and lightly grill until just cooked
Peel the mackarel skin off and flake the meat down into a bowl, double checking for bones
Add the lemon juice, some of the grated horseradish and 1 tbsp of the cream cheese and blend to a smooth paste
Fold into the rest of the cream cheese and adjust the seasoning, lemon and horseradish. Pour into the serving dishes and leave to set in the fridge.
Cider Jelly
Soak the gelatine in cold water until soft
Bring the cider, vinegar and sugar to a low simmer. Take off the heat and stir in the gelatine
Leave to cool down then pour onto the set mackarel pate and leave to set
Cider cured mackarel
Put everything into a pan and bring to the boil
Pour onto the cured mackarel fillets and leave to steep and cook the mackarel through
Plating
On top of the set pate and jelly mix neatly arrange thin slices of cured mackarel, sliced leeks and the picked sea purslane leaves
Slice the treacle bread and serve alongside the pate

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