You will need to begin this recipe two days ahead.
To make the burnt apple vinegar, burn the apples until blackened on an open flame on a gas stovetop. Cook for 30 minutes, turning every 2 minutes. Char until black as charcoal. Allow the apples to cool before placing in a blender with the eggs, cider vinegar, lemon juice and mustard. Season with salt and pepper and blend well. With the motor running, gradually add the vegetable oil until emulsified. Strain and set the burnt apple vinegar aside.
Prepare the dill oil by putting the dill (including the stalks) in a saucepan of warm, lightly salted water. Blanch for 8 minutes then refresh in iced water. Squeeze the dill dry and put it into a blender. Heat the vegetable oil to 80°C (175°F) and pour it into the blender to just cover the dill. Blend until the dill has made the oil green. Alternatively, put the dill and oil in a Thermomix and blend for 7 minutes until the oil reaches 70°C (150°F). Strain and reserve the oil.
To make the apple pickle, place the apples,
Make a dressing by combining the double cream with
Char the skin of the mackerel using a blowtorch flame until black and crispy. Alternatively, heat a medium frying pan over high heat. When dry and hot place the fish, skin side down and cook to achieve a dark caramelised colour. Carefully remove the mackerel from the pan. To serve, carefully blowtorch the diced apple flesh until lightly charred.
Spoon some burnt apple vinegar onto the base of each serving plate. Place the mackerel on the plates. Scatter with the diced apple and garnish with the apple pickle. Just before serving, spoon the dressing onto the plate, being careful not to cover the fish.
© 2014 All rights reserved. Published by Murdoch Books.