Torched Soused Mackerel

Hung Yoghurt & Nori

Torched Soused Mackerel
Hung Yoghurt & Nori

Ingredients

4 mackerel fillets
350 ml white wine vinegar
35 g sugar
35 g salt
2 bay leaves
100 g sliced red onions
20 g peeled, smashed garlic
Coriander seeds
Lavender
Lemon
Cockles in the shell

Hung Yoghurt

1 kg live natural yoghurt
100 g dill
Dandelion juice

Equipment

Torch, spatula, mixing bowls, sieve, saucepan, cheesecloth, juicer

Here’s What To Do

Pin bone the mackerel, score and dry the skin, and put in the fridge.

Bring to boil everything highlighted and let cool, pour over the mackerel, and add the bruised herbs.

DO NOT continue to boil, rolling simmer for 20 minutes.

Be careful not to breathe in the vinegar. If it hits your throat, you will be coughing for a while. It’s a common Commis chef error, but funny.

The Hang

Take your yoghurt and put it into a cheesecloth and tie, hang the yoghurt in the fridge or in a cool room for 24 hours to remove the whey, once the whey is removed add your chopped dill and dandelion juice.

KEEP THE WHEY FOR ANOTHER DAY

Nori Powder

Simple this, buy seaweed sheets suitable for sushi, crush and put them through a fine sieve to make dust.

To Service!

Buy some fancy heavy dark rye bread and smother it with the best butter you can find.

Take the mackerel from its sousing bath, dry it, and torch the skin. Please be careful, I have to say this but frankly, it’s common sense.

Place the mackerel on the bread with a quenelle of the hung dill yogurt dusted with nori powder, serve with a side salad and a dressing made of the sousing liquid and olive oil with a 3-1 ration and serve. Finish with pickled cockles, finishing salt a micro plane of zest.