20 July 2018
Recipes

Charred Mackerel

Daniel Freear

Charred Mackerel Fillet | Maris Peer Potato Salad | Salad Cream | Nasturtium Leaves

Stratton Hotel recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

For the salad cream, add the egg yolks to a food processor and start blending. Mix together the remaining ingredients in a separate bowl, then slowly add to the egg yolks in a thin, steady stream until the correct consistency has been reached (the sauce should resemble a thin mayonnaise).

For the potato salad combine all the ingredients in a bowl and mix well. To cook the mackerel, blowtorch the fish skin for one minute, heavily season this and place into the oven for 2 ½ minutes. Drizzle the salad cream onto the plate in a circle motion. To one side of the circle place 1 ½ table spoon of the potato salad. When the mackerels cooked place on top of the potato salad and dress the plate with pickled onions and Nurtured in Norfolk’s nasturtium leaves.

Ingredients

  • Potato Salad
  • Cut & steamed Maris peers (14s)
  • Chopped Parsley (Handful)
  • Chopped Dill (Handful)
  • Chopped Mint (1/2 Handful)
  • Celery micro cress (Sml Handful)
  • Olive Oil (Drizzle)
  • Salad Cream
  • Hard boiled, egg yolks (2)
  • Sugar (1 tbsp)
  • Mustard (2 tbsp)
  • White wine vinegar (3 tbsp)
  • Double cream (150ml)
  • Olive oil (150ml)
  • Lemon Juice (Drizzle)
  • White pepper (Season)
  • Salt (Season)
  • Skin scored, Mackerel fillets (2)
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