- 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
Mackerel, gooseberries, lemon and mustard
Kenny Atkinson
26th June 2015
Mackerel, gooseberries, lemon and mustard
Mackerel, gooseberries, lemon and mustard
Ingredients
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.
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.
