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: 8 oz plain flour; 1 tsp lemon oil; 20 g yeast; ¼ white onion; 100 ml grapeseed oil; ½ stick of celery; Pinch salt and pepper; ¼ bunch of chives, finely chopped; 1 egg yolk; 2 rock oysters, opened and juice reserved; ½ tsp Dijon mustard; 4 new potatoes; 10 g fresh yeast; ½ tsp sugar; 25 g unsalted butter; 115 ml milk; ½ tsp salt; 225 g strong flour; Pinch sugar; 1 tsp white wine vinegar; 5 cm piece of cucumber; 40 g samphire; 12 mussels; 40 g crème fraîche; 20 winkles; 2 spring onions, finely sliced; 1 × 300 g mackerel, filleted, bones reserved; Squeeze of lemon juice; Pinch celery salt; 2 g fresh horseradish

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