- 18g - Pickled Mouli Juillienne
- 4g - Compressed Apple with Ginger, 3 Pieces
- 8g - Puree - Apple & Ginger Puree, x 3
- 8g - Watercress Fresh, leaves
- 2g - Lemon & Olive Oil Vinaigrette
- 6g - Honey, Sesame & Ginger Glaze and Jelly,
- 80g - Mackerel Marinade with Ginger & Soy
- 3g - Honey, Sesame & Ginger Glaze, Glaze, Brushed on Mackrell to finish
- 2g - Lime, Juice
- 0.1g - Salt Cornish Sea, To taste
Grilled Cornish mackerel, apple, soy, honey and ginger
Gary Jones
4th November 2011
Grilled Cornish mackerel, apple, soy, honey and ginger
Fresh line caught Cornish Mackerel, marinated brushed with soy honey glaze, on pickled Mouli, compressed ginger apples, buckler sorrel. Watercress salad & soy lime bonito jelly Mackerel served warm straight from grill & re glazed, fresh lime juice.
Ingredients
Method
TO ASSEMBLE IN SERVICE:
1. Place the mouli in the centre of the bowl
2. Place the dressed watercress leaf on top of the mouli
3. Arrange the compressed apples and jelly around the mouli
4. Place a quenelle of the apple puree to the top of the bowl
5. Arrange the micro herbs on and around the centre of the bowl
TO FINISH THE MACKEREL
1. Lightly brush the mackerel with the honey glaze and place under grill
2. Remove once cooked correctly and good colour is achieved on skin
3. Brush with more glaze and season with sea salt and lime juice
4. Pace on top of pickled mouli and watercress and serve
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
