A Tasting of Cornish Mackerel with Oysters, Mussels, Winkles and Samphire

Name: A Tasting of Cornish Mackerel with Oysters, Mussels, Winkles and Samphire
Yield: Serves 2
Ingredients: 4 new potatoes; Squeeze of lemon juice; 1 ice cube; 50 g cornmeal; 1 × 300 g mackerel, filleted, bones reserved; 5 cm piece of cucumber; 115 ml milk; 40 g samphire; 1 × 300 g mackerel, on the bone; 100 ml grapeseed oil; 50 g smoking chips; 2 spring onions, finely sliced; 225 g strong flour; 2 rock oysters, opened and juice reserved; 1 tsp lemon oil; Pinch salt; ¼ white onion; 20 g yeast; 40 g crème fraîche; ¼ leek; 1 tsp white wine vinegar; ½ stick of celery; Pinch sugar; 1 tsp superfine capers; 1 egg yolk; ½ tsp salt; 500 ml water; 2 g fresh horseradish; 2 native oysters, opened; 8 oz plain flour

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Smoked Mackerel PâTe

50 g smoking chips
1 × 300 g mackerel, on the bone

Fish course
Pescatarian

Method

Smoked Mackerel PâTe

Set up a smoker with chips and place it over a medium heat.
Score the whole mackerel, rub it with 1 teaspoon grapeseed oil, season it generously with salt and place it in the smoking compartment along with the bones from the two filleted mackerel.
Smoke it for 10 minutes, turn th