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

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