Mackerel, Beetroot, Dashi and Bacon Broth, Dill Oil

Name: Mackerel, Beetroot, Dashi and Bacon Broth, Dill Oil
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 2 onions; 200 g rye flour; 12 dried shiitake mushrooms; 100 ml soy sauce; 1 carrot; 500 g smoked bacon; 30 g kombu (edible kelp); 30 g bonito flakes; 4 fresh mackerel fillets; 1 red chilli; 375 g fresh dill; 5 celery sticks; Sea herbs (aster, purslane and arrow grass work well); 200 ml neutral cooking oil; 2 kg mixed beetroot (I use Mooncoin); 5 g seawater powder; 30 g salt; 10 g sugar; 20 ml lime juice; 70 g rock salt; Olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

This is a great dish for entertaining if you like to spend time cooking at the weekends. The strong flavour of the brined and poached mackerel against savoury broth, sweet roasted beetroot and fresh herbs is a fantastic contrast and sure to impress your guests. — Alex Greene, head chef at Deanes Eipic.

Ingredients

For the mackerel

5 g seawater powder
30 g salt
10

Method

For the mackerel

Put the seawater powder, salt and sugar in a pan with 300ml of water. Bring to the boil and then cool the brine rapidly by pouring it into a jug sitting in a bowl of ice.

Remove the fine membranes and pin-bones from the mackerel, then trim the fillets to your preferred portion size. Put the prepared mackerel into the cooled brine an