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: Sea herbs (aster, purslane and arrow grass work well); 375 g fresh dill; 10 g sugar; 30 g salt; 5 g seawater powder; 70 g rock salt; 200 g rye flour; 2 kg mixed beetroot (I use Mooncoin); 20 ml lime juice; 100 ml soy sauce; 30 g bonito flakes; 12 dried shiitake mushrooms; 5 celery sticks; 2 onions; 1 red chilli; 30 g kombu (edible kelp); 1 carrot; 500 g smoked bacon; Olive oil; 4 fresh mackerel fillets; 200 ml neutral cooking 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