'Bun In The Oven' - Steamed squid ink bun, torched mackerel, dill emulsion recipe by Ellis Barrie

Ellis Barrie

Ellis Barrie

9th January 2019
Ellis Barrie

'Bun In The Oven' - Steamed squid ink bun, torched mackerel, dill emulsion recipe by Ellis Barrie

This is Ellis Barrie's fish course recipe from Great British Menu 2018: Steamed squid ink bun, torched mackerel, dill emulsion, shallot variations and cashew crunch recipe, served with mackerel tartare and kohlrabi tagliatelle, buttermilk and horseradish dressing, dill oil.

Ellis will be cooking this dish at The Staff Canteen Live 2019 at the NEC, Birmingham (22nd-23rd January). Get your tickets at: https://pks-fss-2019.reg.buzz


  • Dill oil:
  • 1kg fresh dill
  • 1kg vegetable oil
  • Steamed squid ink bun
  • 25g squid ink
  • 330g whole milk
  • 35g fresh yeast
  • 720g bread flour
  • 70g sugar
  • 90g butter
  • 10g salt
  • 4g baking powder
  • 4g baking soda
  • Non-stick spray
  • For the torched mackerel:
  • 2 x large mackerel fillets
  • Dill emulsion:
  • 5 egg yolks
  • Xanthum gum
  • 100ml rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 500ml dill oil
  • For the cashew nut crumble
  • 500g cashew nuts
  • For the crispy and pickled shallots:
  • 500g peeled banana shallots
  • 500ml chardonnay vinegar
  • Garnish:
  • Watercress
  • Mackerel tartare
  • 6 x fillets of fresh mackerel – diced
  • 20g chopped dill
  • 1 x lemon juice and zest
  • 1x orange juice and zest
  • 1 x granny small apple brunoise
  • 1 x teaspoon of lilliput capers
  • 1 x brunoise cucumber
  • Kohlrabi tagliatelle:
  • 1 x whole kohlrabi
  • Buttermilk and horseradish dressing:
  • 1 x 500ml buttermilk
  • 1 x horseradish – finely grated
  • Salt and Pepper to taste
  • 1 x lemon juice to taste
  • Dill oil from above
  • For the rice wine vinegar gel:
  • 200ml Rice wine vinegar
  • MSK to eye
  • Garnish:
  • Wood sorrel
  • Mustard cress


For the dill oil:
• In a pan of boiling water blanch the dill for a minute.
• Strain.
• Refresh the dill in ice water straight away.
• In a food processor add the refreshed dill and vegetable oil and blend until smooth.
• Pour into muslin cloth over a bowl then knot the top of the muslin to create a ball at the bottom.
• Elevate the muslin over the bowl and allow to drip overnight collecting the dill oil.
• Reserve in a squeezy bottle for use in the buttermilk and horseradish dressing.
For the steamed squid ink bun:
• In a saucepan slowly melt the butter.
• Add the milk, fresh yeast and squid ink (careful not to exceed 40c).
• In a bowl mix all the dry ingredients together.
• Add the liquid ingredients into the dry ingredients in a kitchen stand mixer until a dough is formed.
• Allow the bread to prove for one hour.
• Knock the dough back and roll out dough until 6mm thick.
• Using a 9cm cutter, cut dough out.
• Lightly spray the surface of the dough with the non-stick spray.
• Fold the dough creating a semi-circle, pinching on the seal.
• With a rolling pin roll over the surface of the semi-circle to smooth.
• Allow to prove in this shape for a further 30 minutes.
• Steam for 5-10 minutes.
• Re-steam to order ready to be filled with torched mackerel, crispy and pickled shallots, dill emulsion, rice wine vinegar gel and cashew nut crumble.
For the torched mackerel:
• Portion the mackerel into individual mini-fillets small.
• Season.
• Score each fillet several times across the skin with a scalpel.
• Blow torch the skin side for a few seconds to serve.
For the dill emulsion:
• Add half the dill oil, mustard, vinegar, xantham gum to a thermal food processor and blend.
• Slowly add an egg yolk at a time to incorporate.
• Slowly drip in oil until a mayonnaise consistency is reached.
• Reserve in a squeezy bottle for plating.
For the cashew nut crumble:
• Blitz cashew nuts in blender.
• Toast for 5-8 minutes until coloured and reserve for plating.
For the crispy and pickled shallots:
• Slice half the shallots and drop in the chardonnay vinegar.
• Deep fry the remainder of the shallots just before service.
For the mackerel tartare:
• Mix all ingredients together.
• Season.
• Mix with kohlrabi tagliatelle (below).
• Reserve ready for plating.
For the kohlrabi tagliatelle:
• Sheet the kohlrabi on a mandolin to create ‘lasagne like’ sheets.
• Cut each individual kohlrabi sheet to create ‘tagliatelle like’ thin strips.
• Reserve for plating.
For the butter milk and horseradish dressing:
• Mix buttermilk and grated horseradish together.
• Taste and season with lemon juice, salt and pepper as required.
For the rice wine vinegar gel:
• Blend rice wine vinegar with MSK in food processor adding the latter slowly until a gel like consistency is reached.
To serve:
• Split the buttermilk and horseradish dressing with some dill oil and pour into jugs.
• Place kohlrabi tagliatelle into pots. Followed by the mackerel tartare. Pipe on some of the rice wine vinegar gel. Garnish with wood sorrel and mustard cress. Place buttermilk and horseradish dressing split with dill oil on a jug on the side of this dish.
• Fill the warm squid ink steamed buns with a torched mackerel fillet, some dots of dill emulsion, the crispy and pickled shallots, a handful of cashew nut crumble and some watercress leaves.
• Place both dishes and the jug on individual trays for each diner.

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.