Torched Mackerel

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I had a lot of fun creating this dish. Cooking with a blowtorch is so much fun! If there is one thing you need to do before you die it’s cooking with a blowtorch, seriously just do it!

This dish would be an amazing fish course on a tasting menu. The Mackerel is cooked to point and is so delicate and juicy. I love the charred taste I get from the Mackerel skin. The Mackerel tartare brings a clean citrus element. Peppery Nasturtium oil and leaves work really well with the Mackerel, the dill emulation and dill tops are fresh and help elevate the flavours on the plate. Greek yogurt ties everything together with its creamy, sour tangy taste. This is a delicate dish with depths of flavour.

 

Score the Mackerel skin to prevent the fillet from shrivelling up when the flame hits it. Torch the Mackerel for about 60 seconds make sure the fillet cooks evenly. You want the skin to be charred and the meat to be cooked to point. It should be soft and juicy.

Mackerel Tartare

1 skinned Mackerel fillet

¼ shallot

Pinch of Dill tops

Pinch of salt

Squeeze of lime juice

Squeeze of lemon juice

Lime zest

Lemon zest

Greek yogurt

Finely dice the Mackerel fillet making sure you remove the pin bones and bloodline. Add finely diced shallot, finely chopped dill and a pinch of salt. 5 minuets before you want to use the tartare add a squeeze of lemon juice, lime juice, a small amount of lemon and lime zest. After 5 minuets the Mackerel will have started ‘cooking’ from the acidity in the lemon and lime and is ready to use immediately . Add a small spoon of Greek yogurt and combine to finish. Try to get the tartare on the plate straight away you don’t want it to over cure.

Nasturtium oil

100g Nasturtium leaves

50ml Rapeseed oil

Blend leaves and oil in a powerful blender, leave in a jar for 48 hours. Pass through 3 layers of muslin cloth.

Dill emulsion

1 bunch of Dill

100ml olive oil

16ml Cider vinegar

Squeeze of lemon juice

Pinch of salt

1 egg yolk

Blend the dill and olive oil in a powerful blender, leave in a jar for 48 hours. Pass through 3 layers of muslin cloth. Whisk the egg yolk with the vinegar and slowly feed the dill oil, add a pinch of salt and a squeeze of lemon juice to taste and continue to whisk. You will know when its ready, it will be thick and shiny.

I garnished my dish with Nasturtium leaves and Dill tops

This dish is simple to recreate so get on it!

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23 Comments on “Torched Mackerel

    • Thank you Wendy! I was really happy with the flavour and balance of this dish. When I finally get my “Pop up” restaurant up and running this will be the fish course 😊

      Liked by 2 people

  1. Ooooooh I’ve never seen mackerel done like this before. Beautifully presented and skilfully cooked I bet. One of my favourite fish out there, and your photography is insanely good!

    Liked by 1 person

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