Soused Mackerel, Burnt Apple and Dill

Name: Soused Mackerel, Burnt Apple and Dill
Yield: Serves 4
Cuisine: France
Ingredients: 100 g (3½ oz) thick (double) cream; 2 large mackerel, cleaned, pin bones removed, skin on; 175 ml (5½ fl oz/⅔ cup) cider vinegar; 50 g (1¾ oz) caster (superfine) sugar; 3 granny smith apples, peeled, cored; 2 eggs; 1 granny smith apple, peeled, cored, diced; 3 teaspoons cider vinegar; 1 tablespoon dijon mustard; 1 lemon, juice; 50 ml (1¾ fl oz) rapeseed oil; 1 bunch borage cress, plus extra for garnish; 500 ml (17 fl oz/2 cups) vegetable oil; 100 g (3½ oz/4 bunches) dill; 600 ml (21 fl oz) vegetable oil; 2 granny smith apples, peeled, cored; 50 g (1¾ oz) salt; 50 ml (1¾ fl oz) cider vinegar

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

175 ml (5½ fl oz/⅔ cup) cider vinegar
2 large

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Combine 100 ml (3½ fl oz) of water with the cider vinegar in a saucepan over medium heat and bring to the boil. Remove from the heat and put in the refrigerator to cool. Once completely cool, steep the mac