North East Line Caught Mackerel, Gooseberries, Lemon and Mustard

Name: North East Line Caught Mackerel, Gooseberries, Lemon and Mustard
Yield: Serves 4
Ingredients: 1 g agar agar to 100 g liquid; 60 g caster sugar; Maldon salt, to taste; Rapeseed oil; 4 slices white bread; English mustard; 4 mackerel fillets, pin boned and trimmed; ½ lemon, juice only; ½ tsp mustard seeds; 30 g gooseberry wine; 1 lemon, zest and juice; 2 lemons, zest only; Red mustard cress; 30 g chardonnay white wine vinegar; 30 g rapeseed oil; 1 sprig thyme; 50 g white wine vinegar; 300 g gooseberry wine; 250 g frozen gooseberries; 50 g caster sugar; 150 g rapeseed oil; 8 black peppercorns; 30 g water; Lemon oil; 1 sprig tarragon; 100 g gooseberries; 1 lemon, peeled and finely sliced; 15 g double cream; 15 g unsalted butter; Unsalted butter

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Breaded Mackerel

English mustard
4 mackerel fillets, pin boned and trimmed
4 slices white bread

Dessert
Pescatarian

Method

Breaded Mackerel

Brush a thin layer of mustard on to the mackerel skin. Using a pasta machine, roll the bread out as thinly as possible.
Place the fish mustard-side down on to the bread and season the fish with salt.
Trim the bread to size so that you can fold it over the fish. Brush the bread with a