Torched Mackerel | Dill Mayo | Egg Gribiche | Tendril Pea Shoots | Amaranth | Dill
The Wildebeest recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
To prepare the mayonnaise slightly warm the vinegar, place two egg yolks in a food processor bowl, add vinegar and mustard and start the processor. Slowly pour in all the vegetable oil. Once all incorporated season with salt and pepper.
Set aside a tablespoon of mayonnaise for your egg gribiche.
Chop the hard-boiled egg finely and mix it with the tablespoon of mayonnaise, chopped chives, salt and pepper to taste.
Finely chop the dill and add it to the remaining mayonnaise (optional, for better colouring pass your bunch of dill in a food juicer and use the dill juice to colour your mayonnaise).
Lightly score the mackerel skin to avoid the fish curling, gently brush the mackerel with olive oil, season with salt and pepper and using a blow torch crisp up and colour the fish skin.
Place the mackerel skin side up on a baking tray and cook in preheated oven at 180C for 5/6 minutes.
To serve, place the mackerel fillet in the centre of a plate, place a quenelles of egg gribiche on top of the fillet and dot dill mayonnaise around the fish.
Garnish with some fresh dill, red amaranth and tendril pea shoots.