Ingredients

For the breaded mackerel:
Mackerel fillets – pinned boned and trimmed
Malden salt
English mustard
Sliced white bread
Borderfields rapeseed oil
Unsalted butter
For the gooseberry puree:
500gm fresh gooseberries
100 gm caster sugar
30 gm unsalted butter
½ lemon – juice only
20 ml double cream
For the pickled lemon zest:
1 lemon – peeled and finally sliced
75gm caster sugar
50 gm water
75gm white wine vinegar
For the gooseberry jelly:
300ml gooseberry wine
50 gm caster sugar
1 gm agar agar to 100gm liquid
For the pickled gooseberries:
200 gm fresh gooseberries
70 ml gooseberry wine
150 ml white wine vinegar
100 ml rapeseed oil
100gm caster sugar
½ lemon – peeled zest and juice
½ tsp mustard seeds
1/2 tsp black peppercorns
2 sprigs tarragon
To finish the garnish:
English mustard
Red mustard frill cress

Method

For the breaded mackerel:

Brush a thin layer of mustard onto the skin of the mackerel

Using a pasta machine, roll the bread out as thin as possible.

Place the fish mustard side down onto the bread and season the fish

Trim the bread to size so you can fold over the fish, brush the bread with a little mustard and fold over mackerel to seal

Pan fry until golden brown on all sides in a little oil and butter

For the gooseberry puree:

Place the gooseberries, sugar, lemon juice and butter into a vac pac bag and sous vide tightly

Cook in water bath at 70 degrees for 1 hour.

Remove from bath and place into a blender, blitz to a puree and finish with the cream.

Pass through a fine sieve and place into plastic bottle

For the pickled lemon zest:

Blanch the lemon zest in boiling water for 2 minutes, drain and refresh in iced water

In a separate pan bring the water, sugar and vinegar to the boil and simmer for 5 minutes.

Add the lemon zest to the syrup and cook for a further 5 minutes, leave to cool.

For the gooseberry jelly:

Bring the wine and the sugar to the boil, simmer for 1 minute and leave to cool.

When cool whisk in the agar agar and bring back to the simmer,

Whisking at all time.

Pour into moulds and chill

For the pickled gooseberries:

Bring all ingredients to the boil except the gooseberries, simmer for 5 minutes

Add the gooseberries and bring back to the boil.

Remove from heat and leave to cool.

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