Blowtorched mackerel with warm chicken jelly and truffle mayonnaise

Tom Kerridge

Tom Kerridge

12th March 2013
Tom Kerridge

Blowtorched mackerel with warm chicken jelly and truffle mayonnaise

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Blowtorched mackerel with warm chicken jelly and truffle mayonnaise recipe a try? This is my blowtorched mackerel with warm chicken jelly and truffle mayonnaise recipe for The Staff Canteen Live 2013, Bournemouth, 5th March

Ingredients

  • 500g chicken wings
  • 500g good chicken stock
  • 10g sosa vegi gel
  • 50ml soy sauce
  • 2 mackerel fillets
  • 1 granny smith apple
  • Truffle Mayo
  • 300ml veg oil
  • 50ml truffle oil
  • 3 egg yolks
  • 1 tbsp w.wine vinegar
  • Salt

Method

Jelly recipe:
Roast chicken wings at200 degrees for 20 minutes until golden brown.
Add roasted wings to stock and bring to the boil, reduce heat to a simmer and reduce liquor by 1/3.
Strain off the stock, add soy.
Bring back to the boil, whisk in vegi gel and take to above 90 degrees to activate and pour into serving dishes.
Truffle Mayo recipe:
Mix the yolks, salt and w.wine vinegar in a food processor.
Slowly add the oils to emulsify to a mayonnaise.
Serving of the dish:
Dice apple, add to the top of the jelly, along with a few blobs of mayonnaise.
Portion the mackerel into 4 equal pieces.
Drizzle with a little oil on the flesh side and blowtorch for 30 seconds per piece.
Place onto of the jelly along with some warmed morel mushrooms and nasturtium leaves.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.