Charred Mackerel
Daniel Freear
Ingredients
- Potato Salad
- Cut & steamed Maris peers (1\4s)
- 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)
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.