Name: For the Mackerel
Cuisine: United Kingdom
Ingredients: 400 g (14 oz.) salt; 2 sea jelly beans; 1 slice mackerel; 2 g codium seaweed; 2 g red tosaka seaweed; 400 g (14 oz.) white caster sugar; 2 g hijiki seaweed; 20 g (⅔ oz.) lime zest; reserved ponzu; 2 monk’s beard leaves; mackerel filets; 80 g (2½ oz.) lemon zest; 2 samphire pieces, trimmed; 1 oyster leaf, halved; 10 g (⅓ oz.) reserved sand; transglutaminase; 2 ice lettuce leaves; 1 slice yellowtail; 25 g (⅔ oz.) coriander seeds

Ingredients

For the Cure

400 g (14 oz.) salt
400 g (14

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Place the coriander seeds in a food processor and blend to a fine powder. Mix with the sugar, salt, lemon zest and lime zest, sprinkle a layer into a shallow container, then place the mackerel fillets on it flesh-side down. Cover with clingfilm and refrigerate for 25 minutes. Rinse under cold running water and dry using paper towels.

Using a small fine sieve, sprinkle transglutaminase o