Blowtorched mackerel with warm chicken jelly and truffle mayonnaise

Tom Kerridge

Tom Kerridge

12th March 2013

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.