Mackerel
- 1 whole mackerel
- Salt
- Filleted and lightly cured, pan fried skin side down when ready to assemble.
Brighton Mackerel Taco with Crispy Samphire, Sea Buckthorn and Pickled Nutbourne Tomatoes
Luke Larsson
8th February 2022
Brighton Mackerel Taco with Crispy Samphire, Sea Buckthorn and Pickled Nutbourne Tomatoes
60 min
This dish is Luke's One Planet Plate.
One Planet Plate is a campaign run by the Sustainable Restaurant Association and presented by HSBC to help chefs showcase their most sustainable dishes so diners can find, order and enjoy them. Chefs can submit their dish here: www.oneplanetplate.org/submit
A flavourful beach dish using locally caught Sussex fish.
This recipe serves 2 people
Ingredients
Samphire
- 20g samphire
- 1tbsp cornflour
- 1tbsp rice flour
- Soda water
- Mix batter ingredients to form a thin batter, dip in samphire and deep fry 1 minute (can be done in advance)
Sea buckthorn gel
- 200ml sea buckthorn juice
- 1tsp xanthan gum
- Bring juice to simmer and reduce by ¼. Make a paste with xanthan gum then incorporate. Chilli and bottle.
Pickled tomatoes
- 200g best cherry tomatoes you can find
- 250ml water
- 250ml cider vinegar
- 3x cloves garlic crushed
- 1tbsp salt
- 1tbsp sugar
- 1/2tsp whole black peppercorns
- 1x star anise
- ½ tsp fennel seed
- Bring all brine ingredients to the boil, place tomatoes in kilner jar, pour over brine and allow to pickle for 3 days.
Lime Salsa
- 1x white onion fine dice
- Juice + zest 2 limes
- 1/2tsp salt
- 1 tsp sugar
- 1/2tbsp chopped mint
- 1tbsp chopped coriander
- 1tbsp chopped parsley
- mix all ingredients
Method
Assembly
4 x soft tortillas 6”
Shaved radish
Choice of sea herbs
Aioli
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