seared mackerel, mirin pickled cucumber, truffle honey and soy dressing

steve bennett

steve bennett

30th November 2010

seared mackerel, mirin pickled cucumber, truffle honey and soy dressing

Fresh mackerel is amazing, this dressing works perfectly with the oily fish, and its been a really popular dish.


  • 6 mackerel fillets
  • 1 cucumber
  • 150g creme fraiche
  • tablespoon horseradish cream
  • mirin
  • soy sauce
  • truffle
  • honey
  • tangerine/orange oil
  • green apple, cut into 'matchsticks'
  • selection of micro cress


Poach 2 of the mackerel fillets and chill when cooked.once cold, blend with creme fraiche and horseradish(to taste) and season.
Reserve in the fridge.
Slice the cucumber lengthways on a mandolin(or as thinly as you can) and douse with mirin and sprinkle with a little sea salt.
Reserve for 5 minutes.
Make a cross with two strips of cucumber,place a little mousse in the centre of the cross, then fold the cucumber to make a 'parcel'.
Repeat until you have 4 parcels and reserve in the fridge. for the dressing, combine a teaspoon of truffle honey, 2 tablespoons of soy sauce, a teaspoon of tangerine/orange oil and a tablespoon olive oil.
Sear the remaining mackerel fillets in a hot pan,skin side down, until you can see the flesh is cooked halfway up the side.
Remove from the heat and throw in a knob of butter and squeeze a little lemon juice in and turn the fillets over and let sit for a minute.
To Plate
Place the leaves on top of the apple strips, sit the mackerel on top, sit a parcel next to the fish, and drizzle the dressing over and around the mackerel.

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